HERITAGE RED WATTLE PORK, SLICED LIVER

Here's a recipe for cooking Heritage Red Wattle Hog sliced liver. This dish is simple yet flavorful, allowing the rich taste of the liver to shine.

Pan-Seared Red Wattle Hog Liver with Onions and Garlic
Ingredients:
1 lb Heritage Red Wattle Hog liver, sliced
2 medium onions, thinly sliced
4 cloves garlic, minced
2 tbsp butter or lard (for authentic flavor)
1 tbsp olive oil
1/4 cup flour (optional, for a light coating)
Salt and pepper to taste
1 tsp smoked paprika (optional, for added depth)
1/4 cup apple cider vinegar or balsamic vinegar
Fresh parsley or thyme for garnish
Instructions:
Prepare the Liver:

Rinse the liver slices under cold water and pat them dry with paper towels.
If you prefer a light coating, dredge the liver slices in flour mixed with a pinch of salt and pepper. Shake off any excess flour.
Cook the Onions and Garlic:

Heat a large skillet over medium heat and add the butter and olive oil.
Once the butter has melted and the mixture is hot, add the sliced onions.
Cook the onions until they become soft and start to caramelize, about 8-10 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Remove the onions and garlic from the skillet and set aside.
Cook the Liver:

In the same skillet, add a little more butter or oil if needed.
Increase the heat to medium-high and add the liver slices.
Sear the liver for 2-3 minutes on each side, or until browned on the outside but still slightly pink inside (cook longer if you prefer it more well-done).
Season the liver with salt, pepper, and smoked paprika (if using) while it cooks.
Deglaze the Pan:

Once the liver is cooked, remove it from the skillet and set it aside with the onions and garlic.
Lower the heat to medium and pour in the apple cider vinegar or balsamic vinegar to deglaze the pan.
Scrape up any browned bits from the bottom of the skillet and let the vinegar reduce slightly.
Combine and Serve:

Return the liver, onions, and garlic to the skillet, tossing everything together to coat the liver with the reduced vinegar sauce.
Cook for an additional minute or two to heat everything through.
Garnish with fresh parsley or thyme.
Serving Suggestions:
Serve the liver and onions over mashed potatoes, polenta, or with a side of crusty bread to soak up the sauce.
A side of sautéed greens like spinach or kale complements the richness of the liver.
Enjoy your flavorful and nutritious meal!