Liver and Onions (Pork)


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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 236.4
  • Total Fat: 10.9 g
  • Cholesterol: 376.2 mg
  • Sodium: 11.4 mg
  • Total Carbs: 7.0 g
  • Dietary Fiber: 0.8 g
  • Protein: 27.6 g

View full nutritional breakdown of Liver and Onions (Pork) calories by ingredient
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Introduction

Another great British classic dish we like ours served with creamy mash and lightly buttered carrots.
Many people are put off eating offal and this is a great shame as they are almost certainly the most wholesome parts of the animal, and liver is the best multi-vitamin / mineral supplement it is possible to get, this food is low in Sodium it is also a good source of Thiamin, Vitamin B6, Phosphorus and Copper, and a very good source of Protein, Vitamin A, Vitamin C, Riboflavin, Niacin, Folate, Vitamin B12, Pantothenic Acid, Iron (100% of your RDA), Zinc and Selenium.
Serves / Makes: 4
Prep-Time: 5 minutes
Cook-Time: 15 minutes
Another great British classic dish we like ours served with creamy mash and lightly buttered carrots.
Many people are put off eating offal and this is a great shame as they are almost certainly the most wholesome parts of the animal, and liver is the best multi-vitamin / mineral supplement it is possible to get, this food is low in Sodium it is also a good source of Thiamin, Vitamin B6, Phosphorus and Copper, and a very good source of Protein, Vitamin A, Vitamin C, Riboflavin, Niacin, Folate, Vitamin B12, Pantothenic Acid, Iron (100% of your RDA), Zinc and Selenium.
Serves / Makes: 4
Prep-Time: 5 minutes
Cook-Time: 15 minutes

Number of Servings: 4

Ingredients

    500 grams, pigs liver
    20 grams, seasoned flour
    2 tablespoons, olive oil
    1 large onion, halved and sliced
    500 mls, beef stock made with 1 Knorr beef gel stockpot

Directions

Heat the oil in a frying pan, add the onions, and cook on a medium heat for 5 to 6 minutes, until soft, remove from the pan with a slotted spoon and place in a casserole dish, leaving as much fat in the pan as possible.
Lightly dust the liver in the seasoned flour and lightly fry on a medium heat for 2 to 3 minutes on each side, adding a little more oil as necessary put the liver in the casserole dish along with the onions.
Add the remaining flour to the pan and stir into the fat to create a roux cook through for a couple of minutes, stirring constantly. Then slowly add the stock to the roux, stirring between each addition and bring to a simmer until the gravy thickens.
Add the gravy to the casserole, cover and cook in the oven for 15 minutes.
Serve and Enjoy!

Serving Size: 4 Servings

Number of Servings: 4

Recipe submitted by SparkPeople user ASTROCHEF.

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