Name: Liver with Figs and Bacon
Ingredients: 1.5 lbs pork liver- make sure pork is from a farmer who does not feed hogs drugs and allows them room to roam and feeds a varied diet; 1/2 cup fig balsamic vinegar; 1/8 cup sherry; 8 figs sliced; 1-2 cups chicken stock; ~2 T spelt flour or unbleached flour or tapioca starch for thickening of sauce; 1/2 cup bacon chopped; 1-2 onions (sliced and caramelized in grass fed butter for ~30 minutes); Spelt or unbleached flour (salt and pepper for breading); lard or bacon fat for cooking; salt to taste

Liver with Figs and Bacon

Author Becky's Mindful Kitchen

Ingredients

1.5 lbs pork liver- make sure pork is from a farmer who does not feed hogs drugs and allows them room to roam and feeds a varied diet
1/2 cup fig balsamic vinegar
1/8 cup sherry
8 figs sliced
1-2 cups chicken stock
~2 T spelt flour or unbleached flour or tapioca starch for thickening of sauce
1/2 cup bacon chopped
1-2 onions sliced and caramelized in grass fed butter for ~30 minutes
Spelt or unbleached flour salt and pepper for breading
lard or bacon fat for cooking
salt to taste

Instructions

Slice liver into 1/4 - 1/2 in thick pieces and soak in lemon juice or milk for a few hours before cooking. Rinse and pat dry and coat in flour/salt and pepper. Over medium high heat in a cast iron pan in bacon fat or lard, cook the liver for a few minutes each side until firm. Remove and keep warm.
In a sauce pan heat vinegars, figs and stock until reduced in half. Whisk in flour until sauce gets to desired thickness. Salt to taste.
Serve liver with sauce, and top with bacon and onions. This dish is rich and goes well with fresh bread to soak up extra sauce.