Liver with Figs and Bacon

Author Becky's Mindful Kitchen


  • 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


  • 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.
Shopping Cart
Scroll to Top