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
![Ingredient for Pork Liver Fried in the Caul Fat Ingredient for Pork Liver Fried in the Caul Fat](https://geniuscook.com/wp-content/uploads/2011/11/ingred3.jpg)
Ingredient for Pork Liver Fried in the Caul Fat
Recipe for Pork Liver Fried in the Caul Fat
- Cut liver in slices about an inch thick.
![Cut liver Cut liver](https://geniuscook.com/wp-content/uploads/2011/11/tagliato.jpg)
Cut liver
- Put 1 or 2 laurel leaves on each piece depending on its size.
- Wrap each piece in a Caul Fat.
- Fry on medium heat until ready.
- 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.
![Pork Liver Fried in the Caul Fat Pork Liver Fried in the Caul Fat](https://geniuscook.com/wp-content/uploads/2011/11/pronto3.jpg)
Pork Liver Fried in the Caul Fat