Slicing the liver
Wash, clean and dry the liver. Use a sharp knife to cut it into slices and then, cut the slices into strips.
Pork liver Berlin style
200g
liver
70g
apples
50g
onions
2 cloves of
garlic
1 pinch
of pepper
50g
smoked bacon sliced
flour needed for sprinkling
100ml
white wine or beef broth to quench
100g
1 serving
energy
492 kJ
2336 kJ
117 kcal
557 kcal
fat
6.3 g
30 g
saturated_fat
2 g
9.7 g
carbs
3.6 g
17 g
sugars
2.8 g
13 g
protein
11 g
54 g
salt
0.1 g
0.5 g
Pork liver Berlin style
description & times
The pork liver Berlin style is a simple and tasty dish with apples and crispy bacon strips.
Preparing the apples
Wash and peel the apples. Halve and remove the core housing and cut the apples into cubes.
Roasting onions
Heat the fat in the pan and fry the onion.
Roasting the liver
Add the liver, let it fry and stir well. Quench it with white wine or beef broth and season with pepper.
Roasting apples and bacon
Use a second pan to fry the bacon strips until they are crispy. Keep the bacon warmed and sauté the apples in the roast.
Mixing everything
Add the apples and the bacon to the liver. Mix it gently but thoroughly.
Pork liver Berlin style
The Berlin liver can be served in the pan. It goes perfectly with potatoes or pastries.
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