Pan Fried Liver with Bacon

If you love liver, then you will enjoy preparing this dish. Even before we start there are a few important tips that you need to know. A young animals liver is way tastier than that of an older one. I , henceforth suggest that the next time you go to your butcher's, buy the more expensive calf's liver rather than beef or ox liver. By now you are asking yourself how to tell the difference between calf's liver and the mature kind?

1. The color of beef liver is reddish-brown, compared to the paler pinkish-brown of calf's liver.
2. Liver from a mature animal also has a stronger odor and flavor than that of a youngster.
3. Mature liver is also less tender.

The strongest flavored and least tendered of livers is pork, while poultry liver is the mildest and most tender. I advice buying fresh liver since the frozen kind is considerably lower in quality and flavor.

Selecting

Look for most liver that has a bright color. The surface should have a fresh, clean smell. Loosely wrap an refrigerate for no more than a day.

Preparastion

1. First wipe with a damp cloth.
2. With a sharp knife, remove exposed veins, ducts, or connective tissue.
3. Using your fingers, peel away the thin outer membrane, and slice diagonally to desired thickness

Liver can be prepared in a variety of ways , including boiling and grilling, though sauteing is the most popular. To remove the sometimes bitter taste of liver, soak in milk for an hour, then rinse. Also note that overcooking will make it tougher.

Use pork or beef bacon or skip it altogether.

Ingredients.

1. Goat or ox liver (diced large)
2. Bacon (diced)
3. 1 onion (diced)
4. 3 cloves garlic (chopped or sliced)
5. Ginger, small piece (chopped)
6. 1 tomato (diced small)
7. Light soy sauce.

Mehtod

1. Heat up a large pot or pan and when hot, cook the bacon in a little oil until it browns slighlty
2. With the heat still high, add the liver and brown evenly. Avoid stirring before browning, since this will make the liver release its' juices, making it dry up. Add a little oil if need be to cook the liver and prevent it from sticking on the pan.
3. Add the onion, ginger, and garlic as the liver continues to brown and keep cooking while stirring constantly.
4. After about four minutes, it should be almost ready. At this stage, add the diced tomato and cook for a while, the pot covered. Add a little water to prevent over browning as the tomato cooks.
5. Finally add a few dashes of light soy sauce and give one final stir, then turn off the heat before the liquid dries up.
6. Serve hot with a side of kachumbari, ugali or mukimo.

Tip 

Heat the pan before you start cooking. If you start to cook before it is hot enough, the food will steam, instead of caramelizing and frying. You want the pan heat to sear in the juices, making the food taste better.