CookEat Recipe
Fried Pork Liver and Pancreas with Lemon
Thin pork liver slices and small pieces of edible pork pancreas fried in fresh lard and finished hot with salt, pepper and lemon.
Method
Steps
Step 1
Gather the ingredients: 300 g pork liver, professionally trimmed and sliced about 5 mm thick; 100 g edible pork pancreas, professionally prepared and cut into small pieces about 1 cm across; 40 g fresh lard; Salt and black pepper to taste; Juice of half a lemon, about 1 tablespoon; Optional: about 20 g plain flour for lightly dusting the liver.
Step 2
Use liver and pancreas supplied for human consumption by a regulated meat supplier; pancreas is the organ called stomachino here, not pork stomach. Keep refrigerated at 4°C or colder until cooking. Pat the prepared pieces dry without washing raw meat in the sink.
Step 3
Melt the fresh lard in a frying pan over moderate heat. Add the small pancreas pieces and thin liver slices in an uncrowded layer, working in batches if necessary. Fry and turn until evenly cooked through.
Step 4
Use a thin-tip food thermometer inserted sideways into representative thick pieces. Once every piece has reached at least 74°C, reduce the heat and continue cooking for at least 5 minutes, turning to heat evenly and keeping the pieces at or above that temperature. Adjust the heat to avoid scorching; do not serve pink or rely on brief searing alone.
Step 5
Lift onto a serving dish with a little of the cooking fat. Season with salt and pepper, squeeze the lemon juice over while very hot and serve promptly. For the source variation, lightly dust only the liver slices with the optional flour before frying, then follow the same cooking controls.
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