Pan-fried pork-liver:
Don't know what the prices are in the west cos when I was living in the UK I hadn't developed the pork-liver addiction that's currently got a hold on me but here you can buy a kilo of pork liver for a little bit under 2 quid. That's enough for three solid meals of pork liver.
Recipe is:
Get the liver and cut it in thin slices. Cover it up in olive or sunflower oil, garlic and black pepper. Maybe add a bit of white wine. Let it rest for a few minutes. Throw it in a pan with some onions and mushrooms. Fry but not for too long, you want it nearly pink. Add a bit of white wine while frying for optimum taste, but not necessary if done on super tight budget. Make sure you cover the pan after a bit of frying so that all the tastes can get infused. Enjoy pork liver.
Very importantly make sure you add salt once the liver is cooked rather than before as salt before cooking fucks up the texture.
Goes well with mashed potatoes.
Don't know what the prices are in the west cos when I was living in the UK I hadn't developed the pork-liver addiction that's currently got a hold on me but here you can buy a kilo of pork liver for a little bit under 2 quid. That's enough for three solid meals of pork liver.
Recipe is:
Get the liver and cut it in thin slices. Cover it up in olive or sunflower oil, garlic and black pepper. Maybe add a bit of white wine. Let it rest for a few minutes. Throw it in a pan with some onions and mushrooms. Fry but not for too long, you want it nearly pink. Add a bit of white wine while frying for optimum taste, but not necessary if done on super tight budget. Make sure you cover the pan after a bit of frying so that all the tastes can get infused. Enjoy pork liver.
Very importantly make sure you add salt once the liver is cooked rather than before as salt before cooking fucks up the texture.
Goes well with mashed potatoes.