Pork Liver with Onions

01Method

1. 1

   Trim and prepare the liver, then cut it into thin strips.

2. 2

   Peel the onion and slice thinly. Heat the rendered fat in a pan and cook the onion with crushed caraway until golden.

3. 3

   Add the liver strips and cook while stirring occasionally for about 5 minutes. Season with salt and pepper, then add the fresh thyme leaves and cognac.

4. 4

   Pour in enough stock to come halfway up the liver. Bring to a gentle simmer and cook slowly for 10-15 minutes, being careful not to overcook as it will become tough.

5. 5

   Taste and adjust seasoning as needed. Remove from heat and stir in the butter to finish the sauce. Serve alongside steamed rice.

6. 6

   Choose fresh liver and use within 24 hours. Remove the thin membrane and any large ducts before cooking. Cut into even pieces about 1.5 cm thick for consistent cooking. Avoid lengthy cooking times as this toughens the meat rather than tenderizing it.