How to make
Wash the pork liver well and dry it. Cut it into medium-sized pieces /about 3-4 bites/.
Put the pieces of liver in a bowl and cover them with oil to cover the liver. Let it stand for at least 30 minutes before baking.
Use a suitable tray, strain the pork liver from the oil and arrange it in it.
Don't add extra fat - the fat from the liver is enough! Leaving the liver in the oil makes it more tender.
Another thing that is good to know is not to salt the liver beforehand, because the salt makes it tough.
Bake in a preheated oven at 360°F (180°C) for about 20-25 minutes. During this time, peel the onion and cut it into crescents. Salt it well and knead it with your hand to absorb the salt.
During baking, stir the liver 2-3 times, so that it cooks evenly on all sides.
When the oven-baked pork liver is semi-cooked, take it out, sprinkle it with the salted onion, mix it well and return it for 5-6 minutes in the oven, on the same degrees, until the onion is fully baked.
The oven-baked pork liver can be served as a main or appetizer. If necessary, everyone can add salt to their portion, although the liver absorbs the salt from the onion!
Enjoy your meal!
