5.0 from 6 votes
Pork Liver With Gravy
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!
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 smaller portions
Calories: 228 kcal
Course:
Main Course
Cuisine:
Czech
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
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!
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.