Entree: Portugal – Azores – Molho de Fígado (Savory liver sauce of sautéed liver and onions in a wine‑vinegar pan sauce, served with potatoes or bread)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 1 lb (454 g) pork liver, trimmed and sliced thinly
- 1 cup (240 ml) whole milk for soaking (optional, reduces bitterness)
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) olive oil
- 1 tbsp (14 g) unsalted butter
- 2 medium onions, thinly sliced (about 10 oz / 280 g)
- 3 garlic cloves, minced (about 9 g)
- 1/2 cup (120 ml) dry white wine
- 2 tbsp (30 ml) red wine vinegar
- 1 cup (240 ml) beef or chicken stock
- 1 tbsp (8 g) all-purpose flour (for dusting liver and thickening)
- 1 tsp (2 g) sweet paprika
- 2 bay leaves (optional)
- 2 tbsp (8 g) fresh parsley, chopped
- Boiled potatoes or crusty bread, for serving

Instructions

1. (Optional) Place sliced liver in milk and soak 20–30 minutes, then drain and pat dry with paper towels. Season lightly with salt and pepper and dust both sides with the flour.
2. Heat olive oil and butter in a large skillet over medium-high heat. Add the liver in a single layer and sear quickly 1–2 minutes per side until browned but still just tender; remove liver to a plate and keep warm.
3. In the same skillet, lower heat to medium and add the sliced onions. Cook, stirring occasionally, until soft and lightly caramelized, about 8–10 minutes. Add the minced garlic and cook 30 seconds more.
4. Deglaze the pan with the white wine, scraping up browned bits, then add the red wine vinegar, stock, paprika, and bay leaves. Bring to a simmer and reduce slightly for 3–5 minutes to concentrate the flavors.
5. Return the liver to the pan and simmer gently 2–4 minutes more to finish cooking and meld flavors. Adjust seasoning with salt and pepper, remove bay leaves, and stir in chopped parsley.
6. Serve the molho de fígado hot over boiled potatoes or with crusty bread to soak up the sauce.