Pork Liver with Onions
Ingredient and serving inspiration. Your finished dish will vary.
Thinly sliced liver pairs well with sweet onions and a sharp splash of vinegar. Serves 2.
Ingredients
- 1 pound pork liver, sliced
- 2 onions, thinly sliced
- 1 tablespoon oil
- 1 tablespoon butter
- Salt and pepper
- A splash of cider vinegar
Method
- Cook the onions in the oil over medium-low heat until soft and golden. Transfer to a plate.
- Pat the liver dry and season. Increase to medium heat and add the butter.
- Cook the liver in a single layer, turning, until its center reaches 160°F. Work in batches if needed.
- Return the onions, add a small splash of vinegar, and serve promptly.
Choose your cut → · Explore more recipes →
Cook with confidence
Use a food thermometer: whole pork chops, steaks and roasts need 145°F followed by at least a 3-minute rest; ground pork and fresh sausage need 160°F. For ham, follow its label: fully cooked ham from a USDA-inspected plant reheats to 140°F; other cooked ham and leftovers to 165°F. Raw fresh ham needs 145°F and a 3-minute rest.