Pot Roasted Pork Liver With Barbecue Sauce
|Water||1 Cup (16 tbs)|
|Pork liver||2 Pound|
|All purpose flour||2 Tablespoon|
|Bacon fat/Margarine||6 Tablespoon|
|Salt||1 1⁄4 Teaspoon|
|Onions||2 Medium, chopped|
|Vinegar||1⁄4 Cup (4 tbs)|
|Ketchup||1⁄2 Cup (8 tbs)|
|Chili powder||1⁄2 Teaspoon|
Pour 1 1/2 cups boiling water over liver.
Drain, reserving water.
Remove tough outer membrane from liver.
Dry meat and dredge with the flour.
Brown on all sides in 4 tablespoons of the fat.
Add reserved water and 1/4 teaspoon salt.
Cover and simmer for 1 1/2 hours, or until tender.
Cook onions in remaining fat for 2 or 3 minutes.
Add remaining salt, 1 cup water, and remaining ingredients.
Bring to boil, cover, and simmer for 45 minutes.
Slice liver and serve with the sauce.