These days, you don’t hear so much about moms making kids eat liver. Moms probably figure that they can hand the kids a Vitamin A pill, and that takes care of the whining.
But Husband found some pork liver in our freezer, and determined to make use of all of the pig parts, he found this recipe, which originated in the Philippines, where we spent five years.
And I took seconds. And then thirds.
Liver Steak Recipe
1 lb Liver (pig’s or cow’s liver are best)
2 medium sized onions, sliced thinly crosswise
1 piece lemon (or 3-4 pieces calamansi)
4 tbsp soy sauce
3 tbsp garlic. minced (optional)
1 tsp salt
1/2 tsp pepper
4 tbsp cooking oil
Marinate the liver in lemon juice, soy sauce, salt, and ground black pepper for a minimum of 1 hour.
Pour the cooking oil in a pan and apply heat.
Put-in the garlic and fry until color turns golden brown. Set aside.
On the same pan with the remaining cooking oil, fry the both sides of the liver (do not over cook ) then set aside.
Put the onions in the pan where the liver was fried and cook until texture becomes soft.
Add the marinade and simmer for 5 to 7 minutes or until sauce becomes thick.
Pour the sauce with onions over the fried liver and garnish with fried garlic.
Serve hot. Share and enjoy!
Number of servings (yield): 4