Pork Liver with Sour Cream and Black Olives

To prepare a savory and aromatic dish, we start by sautéing the onion and garlic in a deep pan over medium heat. We add a little olive oil to the pan, and when it is hot, we put in the finely chopped onion. We stir frequently so that the onion becomes translucent and releases its aroma. Later, we add the finely chopped garlic and continue sautéing for a few minutes until the garlic turns golden, being careful not to burn it, as this could give the dish a bitter taste.

Once the onion and garlic are perfectly sautéed, it is time to add the cleaned and cut chicken liver into medium pieces. The liver is fried for a few minutes until it turns white, having a tender texture. After the liver has been fried, we add the bell pepper, cut into cubes, and mix well. The bell pepper will gradually soften, adding a sweet note to the dish.

When the bell pepper is well incorporated and has acquired a soft texture, we sprinkle sweet paprika, stirring carefully to evenly distribute the flavor. Later, we add enough water to cover the liver and let everything simmer on low heat for 30-40 minutes. This stage allows the flavors to combine and penetrate the liver well, making the meat extremely tender.

Towards the end of the cooking time, we add the pitted olives, which have been prepared in advance by soaking them overnight in cold water, then gently boiling them with fresh water. The olives will add a salty note and an interesting texture to the dish. Once the liver is well cooked, we add the starch dissolved in sour cream, stirring gently to avoid lumps. Finally, we finely chop the fresh parsley and add it to the sauce, along with salt and pepper to taste.

We let it simmer for a few more minutes so that the sauce thickens and acquires a creamy consistency. The dish is now ready to be served, and its enticing aroma will turn any meal into a memorable culinary experience. It can be served alongside a side of mashed potatoes or a fresh salad to perfectly complement this delicious dish. Enjoy every bite!

 Ingredients: 1.5 kg liver, diced 5-6 onions 4-5 cloves of garlic chopped parsley 250 g black olives 2-4 tablespoons starch (flour) 250-400 ml sour cream (I had 300 ml) 2-4 tablespoons oil 1/2 each of red, yellow, green bell pepper, sliced into suitable pieces salt pepper paprika

 Tags:  onion greenery meat garlic pepper flour oil sour cream olives