PORTUGUESE LIVER WITH BACON

Portuguese Liver with Bacon image

Provided by Mikekey *

Categories Pork

Time 1h20m

Number Of Ingredients 10

1/2 c dry red wine
1 Tbsp red wine vinegar
1/4 tsp salt
1 dash(es) black pepper
3 clove garlic, minced
2 bay leaves, crumbled
1 lb pork or calf liver
1 Tbsp olive oil
4 slice bacon, cut into 1-inch pieces
minced fresh parsley, for garnish

Steps:

1. Mix wine, vinegar, salt, pepper, garlic and bay leaves; pour over liver in shallow glass or plastic dish. Cover and refrigerate 1 hour.
2. Remove liver to a layer of paper towel and strain and reserve marinade. Pat liver dry.
3. Heat oil in 12-inch skillet until hot. Fry bacon in oil over medium heat until crisp; remove with slotted spoon to a paper towel.
4. Cook liver in oil and bacon fat until brown, about 4 minutes on each side. Arrange liver on platter; keep warm. Drain fat from skillet.
5. Add reserved wine mixture to skillet. Heat to boiling, stirring constantly to loosen browned bits; reduce heat. Simmer uncovered until liquid is reduced to about 1/4 cup.
6. Pour sauce over liver; sprinkle with bacon and parsley.