Preparation

cut the meat into large pieces (the fatter ones in smaller pieces). step garlic cloves with salt and red pepper and mix after vinegar and white wine. with this porridge, the meat is seasoned, remaining until the next day.
the liver is cut into thick slices and seasoned separately with a little salt, white wine and a little pepper and mixed by hand.
the next day, the bay leaves, peppercorns and cloves are placed at the bottom of the pan and the fattest meats are placed on top. When these meats start to boil, the rest are joined (except the liver), stirring constantly until the crackling starts to want to brown (brown). Then the liver and its seasoning are added. boil everything slowly until the liver is cooked, stirring occasionally. When the liver is completely cooked, degrease a little and serve the crackling very hot. The rest is kept covered with fat.

We describe the version of the recipe for greaves of liver sauce that is used on s island. Miguel.

This dish is part of the killings. it is made and eaten on the day of the pig cutting. what about it is kept, being able to conserve a year covered with lard. It is always served hot.

Ingredients

  • 2 kg of pork (the meat from the tip of the ribs, ribs with or without bones, the ugly and fatter ends of the loin and squares of bacon interspersed in the belly);
  • 750 g of pork liver;
  • 8 cloves of garlic;
  • red pepper (spicy or not);
  • coarse salt ;
  • 1 dl of vinegar;
  • 5 dl of white wine;
  • half bay leaf;
  • black peppercorns (1 teaspoon);
  • 6 cloves