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Sautéed pork liver with sauce, served with rice.
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Pork Liver With Gravy

Want to cook pork liver so that it tastes really good? Try this recipe with the gravy made on a base of onion and bacon. A quick half-hour meal that goes great with steamed rice!
Course Main Course
Cuisine Czech
Keyword Pork Recipes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 smaller portions
Calories 228kcal

Ingredients

  • 1 pound pork liver (450 g) fresh
  • 2 ounces smoked bacon (55 g)
  • 1 onion
  • 1 Tablespoon all-purpose flour
  • 1 Tablespoon lard or Canola / Sunflower oil
  • 1 and ½ cups vegetable broth
  • ¼ teaspoon black pepper ground
  • salt the amount depends on how salty the used broth is

Instructions

  • Rinse the liver under cold water and pat dry with paper towels. Peel away the thin outer membrane, if there is any. Cut the meat into cubes about 1 inch (2.5 cm) in size. Peel the onion and chop finely. Dice the bacon.
  • Heat the lard or cooking oil in a skillet over medium-high heat. Put in the chopped onion and bacon. Fry until golden brown while stirring.
  • Add the liver cubes and sauté, constantly stirring, until the liver has a brownish crust on the surface. It takes about 3-5 minutes.
  • Flour the liver pieces through a sieve to prevent flour lumps from forming. Keep stir-frying for about a minute, but no longer.
  • Pour in the vegetable broth. Bring to a boil, then reduce the heat to a third, cover with a lid, and let it simmer for 15 minutes. During cooking, stir the mixture once or twice.
  • Finally, pepper and add salt to taste; stir and serve!

Notes

  • Makes 2 large or up to 4 small servings.
  • SERVING: A classic side dish for sautéed pork liver with sauce is steamed rice. When serving, add finely chopped green spring onions—you'll get a light and healthy meal packed with vitamins and minerals!
  • Before cooking, do not salt the liver! When salted, the liver hardens and loses softness when sautéed. Only season the sauce at the end of cooking.
  • Serve the liver immediately after you cook it. As the dish cools, the liver stiffens and loses its tenderness. For this reason, the dish is also not suitable for freezing.

Nutrition

Calories: 228kcal | Carbohydrates: 8g | Protein: 28g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 348mg | Sodium: 580mg | Potassium: 402mg | Fiber: 1g | Sugar: 2g | Vitamin A: 24740IU | Vitamin C: 31mg | Calcium: 18mg | Iron: 27mg