About this recipe:This richly-flavoured pan-fried dish is a great way of preparing pig's liver. Lamb's liver can be cooked in the same way. Serve with rice tossed with grilled pieces of smoked bacon and red pepper.
450g pig's liver, trimmed
2 tbsp plain flour
2 tbsp tomato purée
2 garlic cloves, crushed
1 bay leaf
200ml beef or vegetable stock
2 tbsp raisins
1 tbsp vegetable oil
3 tbsp wine vinegar
salt and freshly ground black pepper
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Method Prep:5min › Cook:10min › Ready in:15min
Rinse the liver, then pat dry with kitchen paper. If it is not already sliced, cut into thin slices. Now cut the liver into strips and toss in the flour, seasoned with salt and pepper. Put the liver in a dry sieve and shake briefly to remove excess flour. Set aside.
Put the tomato purée in a small saucepan with the garlic, bay leaf and stock. Simmer very gently for 5 minutes. Add the raisins to the sauce and leave simmering over a low heat.
Meanwhile, heat the oil in a frying pan and cook the liver gently for 3–4 minutes over a fairly high heat. Take care not to overcook it. Pour in the vinegar and scrape up any meaty bits with a wooden spatula.
Pour the sauce over the liver, stir and serve immediately.
For a milder flavour, first soak the liver in milk for 30 minutes, then drain. * Liver is very perishable so should be bought on the day of cooking and kept in the fridge until ready to cook.