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Cooking

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Braised Pork Liver with Juicy Apples

·
4 servings

  1. 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.

  2. 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.

  3. Pat the liver dry

    Thoroughly pat the liver dry with paper towel and add it to the pan with the golden onion. Fry briefly.

  4. Add the apple and braise

    Add the chopped apples and fry a little longer. Season with freshly ground pepper. Pour in about a glass of water, stir, and braise for a while.

  5. Season to taste

    Once the liver is tender, add salt and season with marjoram. Serve with your favourite side dish.

  6. You're done!

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