Wątróbka Wieprzowa po Polsku

Ingredients · 4 servings

• 600 gPork liver, sliced 1 cm thick
• 400 gOnion, sliced
• 60 gWheat flour
• 50 gPork lard
• 3 gMarjoram, dried
• 500 gMilk
• 6 gSalt
• 2 gBlack pepper, ground

Equipment

refrigerator, stovetop, knife, cutting board, mixing bowl, paper towel, plate, skillet, tongs, spoon, colander

Instructions

1. 1
   Mise En Place

   Gather and measure ingredients; set out knife, board, bowl, towels, plate, skillet, tongs, and spoon. · 1 min

   What to look for: All ingredients and tools are ready on the work surface.

2. 2
   Soak Liver

   Slice the pork liver into 1 cm slices, place in a bowl, cover with milk, and soak for 45 minutes in the refrigerator. · 45 min

   What to look for: The liver slices are fully covered by milk.

3. 3
   Season And Flour

   Drain the liver, pat very dry, season with salt, black pepper, and marjoram, then dust both sides lightly with wheat flour. · 5 min

   What to look for: The liver is dry and has a thin, even flour coating.

4. 4
   Caramelise Onion

   Melt pork lard in a skillet over low heat, add sliced onion, and cook for 20 minutes, stirring often, until golden and soft. · 20 min

   What to look for: The onion is soft, glossy, and golden brown without burnt edges.

5. 5
   Hold Onion

   Transfer the golden onion to a plate, leaving the flavored lard in the skillet for frying the liver. · 1 min

   What to look for: Most onion is off the pan and the skillet still has hot fat.

6. 6
   Fry Liver

   Fry the floured liver in the same skillet for 2 minutes per side, working in a single layer and avoiding crowding. · 4 min

   When it is done: The center may be slightly pink, and pork liver should reach 63°C / 145°F internally.

7. 7
   Finish Together

   Return the onion to the skillet, fold gently with the liver, and heat for 1 minute until the onion is glossy again. · 1 min

   When it is done: The liver is hot throughout and still tender when pressed.

8. 8
   Serve Immediately

   Serve the pork liver and onion immediately on warm plates, spooning the pan juices over the top while the slices are tender. · 1 min

   What to look for: The liver is served hot with glossy onion on top.