John Myers
Fried Pork Liver
The perfect fried pork liver recipe with a picture and simple step-by-step instructions.
- 300 g Pork liver in one piece
- 2 tablespoon Flour for flouring
- 2 Onions
- 20 g Branded butter
- 20 g Margarine
- Black pepper from the mill
- Salt
- Maggi seasoning, who likes it
- Rinse the liver with cold water, pat dry and then cut into evenly thick slices with a sharp knife (not too thin). Peel the onions and also cut them into slices.
- Heat the butter with the margarine in a large pan over medium heat. Turn the liver slices in the flour and place in the pan and fry gently. When the underside has turned golden brown, turn it over and fry the second side until it is appetizing.
- Slide the onion slices under the seared liver and continue to sizzle until the onions are golden brown too. Only now sprinkle salt and pepper over it (I like to add a few drops of Maggi seasoning to the onions, but only “drops”) and then serve.
- We ate a rösti baguett (from bo …..) with the roasted pork liver.
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