Spicy 'Hunter's Style' Liver with Smoked Bacon
60% автентично · Bulgarian-inspired
A creative twist on the classic, incorporating smoky bacon and a touch of chili for a bolder flavor profile. This version adds depth and a slight kick to the traditional dish.
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Съставки
- Pork liver500g
- Smoked bacon100g
- Onions2 medium
- Red bell pepper1 medium
- Garlic2 cloves
- Vegetable oil2 tbsp
- Sweet paprika1 tsp
- Red chili flakes1/4 tsp (or to taste)
- Dry red wine100ml
- Fresh parsley2 tbsp, chopped
- Saltto taste
- Black pepperto taste
Стъпки
- 1
Clean and slice the pork liver into bite-sized pieces. Season with salt and pepper.
- 2
Dice the smoked bacon into small lardons. Chop the onions, dice the bell pepper, and mince the garlic.
- 3
Heat vegetable oil in a large skillet over medium heat. Add the bacon and cook until crispy. Remove bacon and set aside, leaving the rendered fat in the skillet.
- 4
Add the liver to the hot bacon fat and sear until browned on all sides. Remove liver and set aside.
- 5
Add the chopped onions and diced bell pepper to the skillet. Sauté until softened, about 5-7 minutes.
- 6
Stir in the minced garlic, sweet paprika, and red chili flakes. Cook for 1 minute until fragrant.
- 7
Pour in the dry red wine and scrape up any browned bits. Let it simmer for 2 minutes.
- 8
Return the seared liver and cooked bacon to the skillet. Stir to combine and heat through for 2-3 minutes.
- 9
Adjust seasoning with salt and pepper if needed. Stir in chopped fresh parsley just before serving.
