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PAN-FRIED PORK LIVER WITH MARINATED ONIONS – BALANCED AND FLAVORFUL

By Delicious Recipes!Posted on
PAN-FRIED PORK LIVER WITH MARINATED ONIONS – BALANCED AND FLAVORFUL

PAN-FRIED PORK LIVER WITH MARINATED ONIONS – BALANCED AND FLAVORFUL

Pork liver can be challenging to prepare, but this recipe balances its strong flavor with tangy marinated onions, making it delicious and approachable even for those hesitant about liver. The soaking and quick blanching steps help mellow the taste while keeping the exterior crisp.

🕒 Prep Time: 15 minutes + 1+ hour marinating

🍳 Cook Time: 5 minutes
🍽️ Servings: 2

Ingredients

For the Liver:

  • 250 g pork liver
  • 1 tbsp all-purpose flour
  • ⅛ tsp ground black pepper
  • ⅛ tsp ground cumin
  • ¼ tsp chili flakes (e.g., pul biber), adjust to taste
  • 4 tbsp cooking oil for frying
  • Coarse salt
  • Milk (enough to cover liver slices)

For the Marinated Onions:

  • 1 medium red onion, thinly sliced
  • ½ tsp coarse salt
  • 3 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • 3 sprigs fresh parsley, chopped

Instructions

  1. Rinse pork liver under cold water until water runs clear. Slice into approx. 1 cm thick pieces.
  2. Place liver slices in a bowl, cover with milk, add ½ tsp coarse salt, stir to dissolve salt, and soak for at least 1 hour (or longer). This reduces strong flavors and odors.
  3. Prepare marinated onions: toss sliced onion with salt and let sit for 10 minutes. Drain liquid, add lemon juice, and let rest 10-15 minutes. Stir in olive oil and chopped parsley.
  4. Drain liver from milk and rinse under cold water. Pour boiling water over liver to cover and let stand 20 seconds to blanch, then rinse again under cold water. Pat dry thoroughly with paper towels.
  5. Mix flour with pepper, cumin, and chili flakes. Dredge liver slices in seasoned flour, shaking off excess.
  6. Heat oil in a wide skillet (preferably enameled cast iron) over medium-high heat. Arrange liver slices without overcrowding; fry in batches if needed.
  7. Fry liver slices about 1.5 minutes per side until browned and medium done. Remove to paper towels to drain excess oil.
  8. Arrange liver on serving dish, top with marinated onions. Serve with lightly toasted bread spread with green lentil pâté and lemon wedges.

💡 Tips

  • Soaking liver in milk mellows its strong flavor and improves texture.
  • Quick blanching removes residual blood and refines taste while helping crisp exterior.
  • Use a heavy pan for even browning.
  • Serve with fresh bread and a tangy accompaniment for balanced flavor.

🎉 Perfect For

  • Liver beginners and skeptics
  • Rustic, hearty meals
  • Flavorful and balanced offal dishes

📝 Final Thoughts

This pan-fried pork liver with marinated onions offers a harmonious balance of strong and mild flavors, creating a dish that pleases even reluctant liver eaters. The preparation techniques ensure tender meat with a crispy crust and refreshing acidity from the onions.