Fígado de Porco com Vermute is a sophisticated and flavorful dish, showcasing how traditional ingredients can be elevated with a touch of elegance. The rich taste of pork liver is beautifully complemented by the aromatic vermouth and the bright, citrusy notes of orange and lemon, creating a harmonious and comforting meal. It’s a dish that, despite its apparent complexity, is surprisingly straightforward to prepare.

Ingredientes

  • 750 g de fígado de porco cortado em fatias (1 cm de espessura)
  • 2 cebolas
  • 2 dentes de alho
  • 1 colher de sopa de azeite virgem
  • 50 g de manteiga
  • Farinha q.b. (para panar)
  • Sal q.b.
  • Pimenta preta moída na ocasião q.b.
  • Sumo de 1 laranja
  • 1 dl de Vermute
  • Raspa de 1 laranja
  • Raspa de 1 limão
  • Puré de batata e salada de alface (para acompanhar)

Preparação

  1. Lavei, aparei e enxuguei o fígado com papel absorvente.
  2. Piquei grosseiramente as cebolas e os dentes de alho e levei ao lume brando com azeite e manteiga.
  3. Quando a cebola ficou transparente, juntei as fatias de fígado previamente passadas por farinha temperada com sal.
  4. Deixei cozer em lume brando até aparecer o sangue, depois virei as fatias e deixei acabar de cozer.
  5. Retirei o fígado e distribuí pelos pratos. Coloquei as cebolas escorridas por cima.
  6. Levei o molho novamente ao lume, adicionei o sumo de laranja e o Vermute e deixei reduzir para metade em lume forte.
  7. Juntei as raspas da laranja e do limão, rectifiquei os temperos e reguei o fígado com este molho.
  8. Servi acompanhado com puré de batata e salada de alface.

Ready to explore a deliciously unique Portuguese flavour combination? Here’s the English version of this intriguing recipe, bringing a taste of refinement to your kitchen.

Pork Liver with Vermouth

Liver, often considered a classic ingredient in European cuisine, takes on a delightful new character in this Portuguese recipe. The key to successful liver preparation is quick cooking to ensure it remains tender and juicy, avoiding any toughness. This dish pairs the earthy richness of pork liver with the aromatic complexity of vermouth and the vibrant zest of citrus, transforming a simple ingredient into a sophisticated culinary experience.

The gentle sautéing of onions and garlic forms a flavourful base, and the addition of flour to the liver helps create a slight crust and thickens the sauce beautifully. The final sauce, made by deglazing the pan with fresh orange juice and vermouth, is where the magic truly happens. The vermouth adds a subtle herbaceous and slightly bitter note that perfectly balances the richness of the liver, while the orange and lemon zests brighten the entire dish, cutting through the richness and leaving a refreshing finish.

This recipe is a wonderful way to introduce or reintroduce liver to your cooking repertoire, demonstrating its versatility and deliciousness when prepared correctly. Serving it with creamy mashed potatoes provides a perfect textural contrast and a comforting base to absorb the exquisite sauce. A fresh green salad, dressed simply, offers a refreshing counterpoint, making this a well-rounded and satisfying meal.

Ingredients

  • 750g pork liver, sliced (1 cm thick)
  • 2 onions
  • 2 cloves of garlic
  • 1 tbsp virgin olive oil
  • 50g butter
  • Plain flour, for coating
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Juice of 1 orange
  • 100ml (1 dl) dry vermouth
  • Zest of 1 orange
  • Zest of 1 lemon
  • Mashed potatoes and lettuce salad (for serving)

Preparation

  1. Wash the liver, trim any membranes, and pat thoroughly dry with paper towels.
  2. Roughly chop the onions and garlic. In a large frying pan or skillet, melt the olive oil and butter over low heat. Add the chopped onions and garlic and sauté gently until the onions are transparent and softened.
  3. Lightly dust the liver slices with flour seasoned with salt and pepper. Increase the heat slightly. Add the floured liver slices to the pan with the onions and garlic.
  4. Cook the liver over medium-low heat until blood just starts to appear on the surface (this indicates it’s nearly cooked through on one side). Flip the slices and continue to cook until they are cooked through but still tender. Do not overcook.
  5. Remove the cooked liver slices from the pan and arrange them on individual plates. Spoon the sautéed onions from the pan over the liver.
  6. Return the pan with the remaining pan juices and garlic-onion mixture to high heat. Add the orange juice and vermouth. Bring to a vigorous simmer and cook, stirring, until the liquid has reduced by half and formed a slightly thickened sauce.
  7. Stir in the orange zest and lemon zest. Taste and adjust seasonings (salt and pepper) as needed. Pour the hot sauce over the liver and onions on the plates.
  8. Serve immediately, accompanied by creamy mashed potatoes and a crisp lettuce salad.