Tuesday, September 30, 2008

Smothered Pork Liver and Onions

I seasoned and floured some the pork liver. I then gave it a quick sear. Took out and added a sliced onion and cooked down. Then added the liver back with some beef stock covered and simmered on low for about 15 minutes. Took the cover off and let some of the water evaporate. Served it over Toufayan Flat Bread. The pork liver has a slightly more liver taste and was firmer than cow's liver but since I love liver in any form I found quite good. I think with the next batch I will make a pate.

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