Pot Roasted Pork Liver With Barbecue Sauce Recipe
Ingredients
| Water | ||
| 1 pork liver (about 2 pounds) | ||
| All purpose flour | 2 Tablespoon | |
| 6 tablespoons bacon fat or margarine | ||
| Salt | 1 1/4 Teaspoon | |
| Onions | 2 Medium, chopped | |
| Vinegar | 1/4 Cup (16 tbs) | |
| Ketchup | 1/2 Cup (16 tbs) | |
| Worcestershire | 2 Tablespoon | |
| Cayenne | 1/4 Teaspoon | |
| Chili powder | 1/2 Teaspoon | |
Directions
Pour 1 1/2 cups boiling water over liver.
Drain, reserving water.
Remove tough outer membrane from liver.
Dry meat and dredge with the flour.
Brown on all sides in 4 tablespoons of the fat.
Add reserved water and 1/4 teaspoon salt.
Cover and simmer for 1 1/2 hours, or until tender.
Cook onions in remaining fat for 2 or 3 minutes.
Add remaining salt, 1 cup water, and remaining ingredients.
Bring to boil, cover, and simmer for 45 minutes.
Slice liver and serve with the sauce.
Drain, reserving water.
Remove tough outer membrane from liver.
Dry meat and dredge with the flour.
Brown on all sides in 4 tablespoons of the fat.
Add reserved water and 1/4 teaspoon salt.
Cover and simmer for 1 1/2 hours, or until tender.
Cook onions in remaining fat for 2 or 3 minutes.
Add remaining salt, 1 cup water, and remaining ingredients.
Bring to boil, cover, and simmer for 45 minutes.
Slice liver and serve with the sauce.
Chef
