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12 hours to soak the liver
Preparation Time: 30 mins |
Cooking Time: 3 hours
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Easy
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Feeds: 4-6
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While most people have heard of ‘Lamb’s Fry’ very little is said about ‘Pork Fry’. Mildly flavoured, & far more tender and succulent than Lamb, Andre enjoys Pork Fry more, and makes it whenever we have liver available. In order to use up another little heard of cut: the heart, Andre also adds this to his recipe. The liver will spoil quickly, so either clean these right away, and then freeze until required, or cook as soon as you receive your pork pack.
Ingredients:2 cups of pre-prepared gravy
1 large onion 1-2 cloves of garlic 4-5 bacon tails 1 pork liver |
¾ cup plain flour
1 tsp Salt 1 tsp Pepper 1 pork heart |
Andre's Quick Tips
Remove the big veins, as they can be tough and chewy |
Soak the liver in lightly salted water (2 tsp salt to 1 litre of water) for approximately 12 hours, which helps draw any blood out.
Slice across the liver, removing any large blood vessels, as these can be tough.
Coat in seasoned flour, seasonings according to your tastes, and put aside. 
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Chop the bacon tails into dice, and fry in remaining lard. Drain excess lard, and put aside.
Dice garlic and onions and add to bacon. Fry off onion until just brown, then place mixture in casserole dish. 
Seal and brown the liver in hot pan, adding the saved lard, as the fry can burn easily, without the extra.
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Mix the fry with the bacon and onion mix in the casserole dish and pour over gravy. Cover and place in a slow oven (130 C) for approximately 3 hours.
This recipe re-heats well, and can be made ahead of time.
Serve with chat potatoes and greens. 
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