Pan-Fried Pork Liver with Marinated Onions

How to prepare pan-fried pork liver with marinated onions

1. Wash the pork liver well in cold water until the water runs clear. Then cut it into slices (crosswise) about 1 cm thick. Cover the slices with milk and add 1/2 teaspoon coarse salt. Mix to dissolve the salt, then let it sit for at least 1 hour, though several hours is fine too.
   * I put the liver in milk to cleanse it of blood but also for a more delicate taste; milk absorbs intense smells and flavors thanks to its fat content; you can also use water instead of milk, but this only serves to cleanse.
2. Meanwhile, prepare the onion: peel and cut into thin slices or rounds. Sprinkle with salt, mix and let sit for 10 minutes. Drain the water it releases and add the lemon juice. Let sit for another 10-15 minutes. Add the oil and chopped parsley.
3. Drain the liver from the milk and rinse under cold running water. Pour boiling water over it to cover and let sit for 20 seconds. Drain and rinse under cold running water.
   * I blanch the liver because it cleans it even better (you'll see the water becomes cloudy) and the taste will become even more refined; plus, it removes more water so when frying, it will be crispier on the outside
4. Pat the liver slices dry with paper towels to dry them well.
5. Mix the flour with pepper, cumin and chili. Dredge the liver slices through the flour and shake off the excess.
7. Heat the oil in a wide skillet (I used an enameled cast iron pot, which browns meat most beautifully). Arrange the liver slices in the pan, leaving some space between them (fry in batches if necessary).
8. Fry the slices for 1.5 minutes on each side (they will be medium done). Remove to paper towels to absorb the grease.
9. Arrange the liver on a serving dish and top with the marinated onions. Serve alongside lightly toasted bread spread with green lentil pâté and lemon wedges.

Print