Pork Liver with Whiskey

Name: Pork Liver with Whiskey
Total time: 1500 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1 1/3 lbs pork liver; Pork caul fat; Bay leaves, to taste; Fennel fronds, to taste; 1 clove garlic; 1 small cup whiskey; as needed Water,; as needed Extra virgin olive oil,; Salt, to taste; Pepper, to taste; Fresh thyme, to taste; Dried red onion, to taste

MastroGourmet @MastroGourmet

Napoli

A hearty main dish with a strong and bold flavor

MastroGourmet @MastroGourmet

Napoli

A hearty main dish with a strong and bold flavor

Saved

Ingredients

25 minutes

Serves 4 servings

1 1/3 lbspork liver
Pork caul fat
Bay leaves, to taste
Fennel fronds, to taste
1 clovegarlic
1small cup whiskey
as neededWater,
as neededExtra virgin olive oil,
Salt, to taste
Pepper, to taste
For garnish
Fresh thyme, to taste
Dried red onion, to taste

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Steps

25 minutes

1
2

First, cut the liver into pieces about 4 inches long and 3/4 inch thick. Wrap in pork caul fat along with fennel fronds and bay leaves.
3

Sauté the garlic in a little olive oil, then add the liver pieces and brown on all sides for a minute.
4

Flambé with the whiskey. Once the alcohol has evaporated, season with salt and pepper, add a little water, and let cook covered for about ten minutes.
5

Plate two pieces of liver per serving, garnishing with fresh thyme and dried red onion.