How to make
The pork liver is cleaned and washed. It is cut into pieces and poured with hot water, which is just enough to cover it for ten minutes.
It is strained from the water and poured with the juice from two jars of pickles, which should cover it.
Pickle juice has everything you need to flavor the liver. Leave it for 30 minutes and then squeeze it well.
Heat the oil and butter in a non-stick pan, briefly fry the whole peeled and slightly halved cloves of garlic, until they're lightly browned and release their aroma. Remove them after that.
Fry the liver in portions in the fat, turn it over and briefly transfer it onto kitchen paper to absorb the excess fat.
Sprinkle with salt and freshly ground black pepper before serving.
It is served in the company of a fresh salad of your choice.
The quick fried pork liver is very tasty.
