The Pork Liver Fried in the Caul Fat Recipe

This is the traditional way of cooking pork liver in Naples, although it is a popular dish throughout the Italy. You will need a pork Caul fat for this dish. Choose healthy pork liver, which is darkish in color. Liver that has a lighter color is often tough and tastes bitter. The dish requires a great deal of laurel leaves.

Ingredient for Pork Liver Fried in the Caul Fat

• about 1.2 lb pork liver
• Caul Fat.
• 10-15 laurel leaves

Recipe for Pork Liver Fried in the Caul Fat

1. Cut liver in slices about an inch thick.

1. Put 1 or 2 laurel leaves on each piece depending on its size.
2. Wrap each piece in a Caul Fat.

1. Fry on medium heat until ready.
2. Serve the liver hot. You don’t want it to be too dry, so salt it to taste when it’s already on the plate.