Pork Liver with Vegetables and a touch of Red Wine

Ingredients for Pork Liver  Pork Liver with Vegetables

  • 400 g pork liver
  • Salt and pepper to taste
  • Flour for dusting
  • 70 g olive oil
  • 4 garlic cloves
  • Aromatic herbs to taste (marjoram, thyme, parsley, bay leave)
  • 2 onions
  • 1 meat stock
  • 100 g red wine
  • 40 g red wine vinegar
  • 100 g tomato pulp

Ingredients for Vegetables 

  • Olive oil
  • 4 slices of bacon
  • 2 potatoes
  • 1 carrot
  • 6 fresh mushrooms
  • 1/2 courgette
  • 1 tomato
  • 1 fig
  • Salt and pepper to taste
  • Thyme and parsley to taste

 

Preparation of Pork Liver 

  1. Cut the liver into thin strips, season with salt and pepper.
  2. Flour the liver strips and reserve.
  3. Place olive oil, garlic, herbs, onions and meat stock into mixing bowl and chop 7 sec/ speed 4.
  4. Sauté for 5 min/ 100ºC/ speed 1.
  5. Add meat and cook 7 min/ Varoma/ reverse position/ speed spoon.
  6. Add wine, vinegar and tomato and simmer 30 min/ 100ºC/ reverse position/ speed 1.
  7. Serve the meat drizzled with the cooking sauce and roasted vegetables.

 

Preparation of Vegetables  

  1. Preheat the oven to 200ºC.
  2. Put a drizzle of olive oil in the bottom of a baking tray, lined with a sheet of parchment paper.
  3. Wash and cut the vegetables into cubes and dispose on the tray.
  4. Season with salt, pepper and herbs.
  5. Bake 30 to 40 minutes, or until the potato is conveniently cooked and golden.

 

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