Don't let livers scare you away from this great recipe. The gravy topping has the distinctive flavor of the chicken livers and will not leave you disappointed.
- 4 oz (125 g) chicken livers or chicken liver pate
- 2 tablespoons Filipino vinegar (suka) or apple cider vinegar
- 1/4 cup breadcrumbs
- 3 cloves garlic, minced
- 1 small onion, diced
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 tablespoon brown sugar
- 1/2 cup (125 ml) water
1 If using chicken livers, broil the livers until half done, about 3–4 minutes. Then extract the juices and soft meat by pressing them through a sieve or strainer into a bowl. Discard the tough, stringy bits that do not pass through the sieve.
2 Combine the strained liver meat and juice (or liver pate) with the other ingredients in a saucepan and simmer for 30 minutes over medium heat until the mixture thickens. Serve in small bowls with Crispy Roast Pork.
Keeps in the refrigerator for a week.
Makes 1 cup (250 ml)
Preparation time: 10 mins
Cooking time: 35 mins