Pork Liver Bag
SERVING SIZE:1 slice
SERVINGS PER CONTAINER:4
|AMOUNT PER SERVING||% DAILY VALUE|
|Calories from Fat||35|
Vitamin A 380%. Vitamin C 50%. Calcium 2%. Iron 150%.
Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.
HOW TO PREPARE
If frozen, thaw before cooking, then proceed as follows:
Remove liver slices from packaging. Melt 1 tablespoon of butter in a skillet over medium heat. In a shallow dish, season 1 cup all-purpose flour with salt and pepper to taste and then coat the liver slices in the mixture. When butter has melted, turn the heat up to medium high and place the coated liver slices in the pan. Cook until browned on both sides; turning once during cooking.
• 2 pounds pork • ¼ pound pork liver • 2 potatoes, diced • 1 medium carrot, sliced • ½ cup soy sauce • 1 small onion, chopped • 3 cloves garlic, minced • 1 cup raisins • 1 cup tomato sauce • 1 cup water • 4 hotdogs, sliced • 2 tablespoons cooking oil • 2 bay leaves • salt and pepper to taste
Combine pork and soy sauce in a bowl. Marinate for at least 1 hour. Heat oil in large skillet over medium heat. Sauté garlic and onion. Add the marinated pork and cook for 5 to 7 minutes. Pour in tomato sauce and water and then add the bay leaves. Bring to a boil, then simmer for 45-60 minutes depending on the toughness of the pork. Add water as necessary. Add liver and hotdogs. Cook for 5 minutes. Add potatoes, carrots, raisins, salt and pepper. Stir and cook for 8 to 12 minutes. Serves 6.