Braised Pork Liver with Juicy Apples
· 4 servings
Sauté the onion
Heat a pan and melt a knob of lard in it. Finely chop the onion and add it to the hot fat to soften.
Slice the liver into strips
Fry the onion until nicely golden. Cut the liver into fairly thick strips. Cut the apple into quarters, cut out the core, then chop each quarter into smaller pieces.
Pat the liver dry
Pat the liver thoroughly dry with paper towel and add it to the pan with the golden onion. Fry briefly.
Add the apple and braise
Add the chopped apple and fry for a bit longer. Season with freshly ground pepper. Pour in about a glass of water, stir, and braise briefly.
Season to finish
Once the liver is tender, add salt and season with marjoram. Serve with whichever side dish you fancy.