Pork Liver With Gravy

Name: Pork Liver With Gravy
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 smaller portions
Ingredients: 1 pound pork liver; 2 ounces smoked bacon; 1 medium onion; 1 Tablespoon all-purpose flour; 1 Tablespoon lard; 1 ½ cups vegetable broth; ¼ teaspoon ground black pepper; salt

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
4 smaller portions
Calories
228 kcal
Course
Main Course
Cuisine
Czech

Pork Liver With Gravy

Nora Tran

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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!

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Ingredients

Servings

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

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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

SERVING:
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 Information

Show Details

Calories 228kcal (11%) Carbohydrates 8g (3%) Protein 28g (56%) Fat 9g (14%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 3g Trans Fat 0.01g Cholesterol 348mg (116%) Sodium 580mg (24%) Potassium 402mg (11%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 24740IU (495%) Vitamin C 31mg (34%) Calcium 18mg (2%) Iron 27mg (150%)

Nutrition Facts

Serving: 4smaller portions

Amount Per Serving

Calories 228 kcal

% Daily Value*

Calories	228kcal	11%
Carbohydrates	8g	3%
Protein	28g	56%
Fat	9g	14%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	3g	15%
Trans Fat	0.01g	1%
Cholesterol	348mg	116%
Sodium	580mg	24%
Potassium	402mg	9%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	24740IU	495%
Vitamin C	31mg	34%
Calcium	18mg	2%
Iron	27mg	150%