At a glance
This weeknight-friendly braised pork liver comes together in under 30 minutes, with the key being to pat the liver dry before searing for the best texture. The apple and onion create a naturally juicy, slightly sweet-and-tart sauce that keeps everything moist, so you're looking at a quick sauté, brief fry, then a relaxed braise while flavors meld.
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Sauté the onion
Heat a pan and melt a knob of lard in it. Finely chop the onion and add it to the hot lard to sauté.
For this step
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Cut the meat into strips
Fry the onion until nicely golden. Cut the liver into thicker strips. Quarter the apple, cut out the core, and chop each quarter into smaller pieces.
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Pat the liver dry
Thoroughly pat the liver dry with paper towel and add it to the pan with the golden onion. Fry briefly.
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