Liver Sauce Pork Greaves
The slaughter of pigs, which took place at the time of the transition of the year, was for centuries a ritual and a moment of celebration in the homes of the Azoreans. With pork meat, food is guaranteed for the following months using different means of preservation such as fat and salt. Cracklings and liver sauce are one of the dishes of Azorean gastronomy that emerged from the slaughter of the pig where there was no shortage of ranchos songs, local brandy and figs.
Ingredients
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2 kg of pork (spare ribs with or without bones, with bacon)
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750g of pork liver
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8 cloves of garlic
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Coarse salt
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5 dl of white wine
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Half bay leaf
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6 cloves
Preparation Method
- Cut the meat into pieces;
- Smash the garlic cloves with salt and pepper, and mix the vinegar and white wine, seasoning the meat;
- Leave to soak;
- Cut the liver into slices and season with salt, white wine and pepper;
- Pour bay leaves, peppercorns and cloves in the pan, placing the fatty meats on top;
- When they are boiling, add the rest (except the liver) and stir until the greaves start to brown;
- Add the liver and seasoning and bring everything to a boil slowly, until the liver is cooked.
