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Portuguese Liver with Bacon (Iscas)

This classic dish is usually made with pork liver in Portugal. Serve the dish with either pan-fried or boiled potatoes.

Recipe Ingredients

1/2 cup dry red wine

1 tablespoon red wine vinegar

1/4 teaspoon salt

Dash of pepper

3 cloves garlic, finely chopped

2 bay leaves, crumbled

1 pound calf liver, sliced 1/4 to 1/2-inch thick

1 tablespoon olive oil

4 slices bacon, cut into 1-inch pieces

Minced parsley

Method

Mix wine, vinegar, salt, pepper, garlic and bay leaves; pour over liver in shallow glass or plastic dish. Cover and refrigerate 1 hour.

Drain liver; strain. Reserve wine mixture. Pat liver dry.

Heat oil in 12-inch skillet until hot. Fry bacon in oil over medium heat until crisp; remove with slotted spoon and drain.

Cook liver in oil and bacon fat until brown, about 4 minutes on each side. Arrange liver on platter; keep warm. Drain fat from skillet.

Add reserved wine mixture to skillet. Heat to boiling, stirring constantly to loosen browned bits; reduce heat. Simmer uncovered until liquid is reduced to about 1/4 cup.

Pour sauce over liver; sprinkle with bacon and parsley.

Yields 4 servings


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