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Liver Gravy Torresmos
Greaves and liver sauce are one of the Azorean gastronomic dishes that emerged from the slaughter of the pig where the songs of the ranchos and the local brandy were not lacking.
Ingredients
-
2 kg pork (spare ribs with or without bones, belly bacon)
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750 g pork liver
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8 cloves of garlic
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coarse salt
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1 dl vinegar
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5 dl white wine
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Half a bay leaf
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6 cloves
Preparation Method
- Cut the meat into pieces;
- Coarse the garlic cloves with salt and pepper, and mix the vinegar and white wine, seasoning the meat;
- Leave to soak;
- Cut the liver into slices and season with salt, white wine, and pepper;
- Place the bay leaf, peppercorns, and cloves in the pan, placing the fatty meat on top;
- When they are boiling, add the rest (except the liver) and stir until the greaves start to brown;
- Add the liver and seasoning and let everything boil slowly, until the liver is cooked.
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