Lisbon-Style Pan-Fried Pork Liver with Crispy Potatoes

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A beloved Lisbon tasca classic, this humble dish pairs tender pan-fried pork liver with golden fried potato slices, all brought together with sweet onions, garlic, and a splash of white wine. The Portuguese name "iscas com elas" literally means "liver with its companions," referring to the potatoes that share the plate. Served piping hot with crusty bread, it is the kind of soulful, everyday food that defines Lisbon's working-class cuisine.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

485 kcalCalories
22 gFat
5 gSaturated Fat
38 gCarbs
4 gFiber
3 gSugar
32 gProtein
640 mgSodium
880 mgPotassium
55 mgCalcium
18 mgIron
22 mgVitamin C
8500 mcgVitamin A

Ingredients

For the liver

1.5 lbs (700 g) pork liver, cleaned and sliced into thin strips
4 cloves garlic, minced
2 tbsp white wine vinegar
2 dried bay leaves
1 tsp fine sea salt
1/2 tsp freshly ground black pepper
2 tbsp olive oil

For the crispy potatoes (elas)

1.5 lbs (700 g) Yukon gold potatoes, peeled and sliced 1/8-inch thick
3 cups vegetable oil, for frying
1 tsp salt, for finishing

For the sauté and finishing

1 large yellow onion, thinly sliced
3 cloves garlic, thinly sliced
2 dried bay leaves
1/4 cup dry white wine
2 tbsp chopped flat-leaf parsley
1 small piri-piri chili or 1/4 tsp red pepper flakes (optional)
Lemon wedges, to serve

Directions

Soak the sliced liver in a bowl with the minced garlic, vinegar, bay leaves, salt, and pepper for 10 minutes while you prepare the potatoes.
Place the potato slices in a bowl of cold water for 10 minutes to release starch, then drain and pat very dry with a clean towel.
Heat the vegetable oil in a deep skillet to 340°F (170°C) and fry the potatoes in small batches for 3 to 4 minutes until golden and crisp; drain on paper towels and sprinkle with salt.
Drain the liver, discarding the marinade solids, and pat the slices dry with paper towels.
Heat the 2 tablespoons of olive oil in a large skillet over medium-high heat; sauté the onion for 5 minutes until softened and lightly caramelized.
Add the sliced garlic and bay leaves and cook 30 seconds until fragrant, then add the liver strips in a single layer and sear 2 to 3 minutes per side until just cooked through but still rosy inside.
Pour in the white wine and let it bubble and reduce by half, about 2 minutes, scraping up any browned bits from the pan.
Return the fried potatoes to the skillet and gently toss to coat in the pan sauce and rewarm for 1 minute; taste and adjust salt.
Scatter the chopped parsley and optional chili over the top and serve immediately with lemon wedges and crusty bread.

Cook’s Notes

Soaking the potato slices in cold water removes surface starch, giving you much crispier fries.
Do not overcook the liver or it will turn grainy and tough; it should still be slightly pink in the center when removed from the heat.
For a milder, more delicate flavor, substitute calf liver for the pork liver using the same method.
Traditional accompaniments include a simple green salad dressed with olive oil and vinegar, or pickled carrots and turnips.
A final squeeze of lemon juice right before serving cuts through the richness of the liver beautifully.