Pork Liver with Onions and Boiled Potatoes

Pork liver with onions is quick to make, and stays soft if we keep the secret rule: salt it only at the very end.

1. Slice the onion into half rounds, chop the garlic, clean the membranes off the pork liver, and cut it into thin strips.

2. In the lard fry the onion golden brown, then add the garlic.

3. Add the liver strips, and over a high heat, turning often, fry them in 5-6 minutes – only until they are just cooked through.

4. Season it with marjoram and pepper, and salt it only at the very end of cooking, or the liver toughens.

Boiled potatoes

5. Peel the potatoes, dice them, and cook them tender in salted water, then strain them.

6. Serve the pork liver with onions together with the boiled potatoes, warm.

Tip: The liver stays soft if you do not overcook it – as soon as it loses its pink colour, take it off the heat.