Slow-poached veal liver with bitter greens + crisp pork fat

Preparation info
  • Serves


    • Difficulty


Appears in
Wild Weed Pie: A Lifetime of Recipes

By Janni Kyritsis and Roberta Muir

Published 2006

  • About

While some cooks today look for lean pork, pork fat has long been one of the most valuable ingredients in many cuisines. Where would sausages be without pork fat? Where would lean cuts of meat be without lardons of pork fat to keep them moist? And I can’t think of rillettes in their pots without the appetising sealing layer of translucent pork fat. The liver must be cooked at an accurate temperature, so you will need a meat thermometer; under- or overcooked liver won’t work.