Pork Liver With Gravy

Sautéed pork liver with sauce, served with rice.

Looking to cook pork liver so that it tastes delicious? Try this recipe featuring a rich gravy made with onions and bacon. It's a quick, half-hour meal that pairs perfectly with steamed rice!

Course Main Course

Cuisine Czech

Keyword Pork Recipes

Prep Time 5

Cook Time 25

Total Time 30

Servings smaller portions

Calories 228kcal

Author Petra Kupská

Ingredients

1 pound pork liver fresh
2 ounces smoked bacon
1 medium onion
1 Tablespoon all-purpose flour
1 Tablespoon lard (or sunflower oil/canola)
1 ½ cups vegetable broth
¼ teaspoon ground black pepper
salt the amount depends on how salty the used broth is

Cups - Metric

Instructions

Rinse 1 pound pork 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 1 medium onion and chop finely. Dice 2 ounces smoked bacon.
Heat 1 Tablespoon lard in a skillet over medium-high heat. Put in the chopped onion and bacon. Fry while stirring until golden brown.
Add the liver cubes and sauté, constantly stirring, until the liver has a brownish crust on the surface. It takes about 3-5 minutes.
Dust the liver pieces with 1 Tablespoon all-purpose flour sifted through a sieve to prevent flour lumps from forming. Keep stir-frying for about a minute, but no longer.
Pour in 1 ½ cups 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, season with ¼ teaspoon ground black pepper and add salt to taste; stir and serve!

Notes

The basic recipe makes 2 large or up to 4 small servings.
SERVING: A classic side dish for sautéed pork liver with brown sauce is steamed rice. When serving, add finely chopped green spring onions—you will 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