Sautéd pork liver with chives
Sautéd pork liver with chives

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, sautéd pork liver with chives. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Sautéd pork liver with chives is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Sautéd pork liver with chives is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can have sautéd pork liver with chives using 9 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Sautéd pork liver with chives:
  1. Prepare 1 lb pork liver
  2. Take 1 cup cabernet sauvignon
  3. Get 3 cups garlic chive
  4. Take 1 onion
  5. Take 4 mini sweet pepper
  6. Prepare 3 cloves garlic, minced
  7. Get Olive oil
  8. Get 1 Tsp organic tamari sauce
  9. Prepare Salt and pepper
Instructions to make Sautéd pork liver with chives:
  1. Thaw pasture raised pork liver in the fridge overnight. Before cooking, thin slice it into bite size. Marinate the sliced liver in half cup of cabernet sauvignon for about 5 minutes.
  2. Slice onion, garlic chives and sweet bell peppers and set aside.
  3. Heat the cast iron wok completely and add cold extra virgin olive oil. Immediately dump onion and sweet pepper in and sauté until the onion are caramelized for about a minute. Season the veggies with salt and pepper. Stir in minced garlic and sauté for a few more seconds. Scoop everything out with a spatula. In the same wok, add two more Tsp of olive oil. Sauté the marinated liver with its soaking wine. Once the liver changes color, add the remaining wine and splash in a Tsp of tamari sauce.
  4. Add back the cooked veggies and stir fry with the liver for only a few seconds. Check the doneness and seasoning now. Adjust seasoning if necessary. If it is too dry, add more red wine. Do not overcook the liver. Serve over brown rice, porridge or pasta.

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