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PortugueseAuthentic Cuisine

Iscas com Elas

Serves 4 to 6 Entree meat

Iscas com Elas

Iscas com Elas hails from the vibrant kitchens of Lisboa, where it is a beloved comfort dish often enjoyed during relaxed family meals or casual gatherings with friends. This version captures the essence of home cooking in Portugal, where ingredients are measured by feel and intuition rather than precision. It's a dish that celebrates simplicity and the joy of sharing a meal, with each cook adding their own personal touch to the platter.

When you savor Iscas com Elas, expect the earthy richness of pork liver balanced by the subtle acidity of dry white wine and red wine vinegar. The garlic and bay leaves infuse the dish with aromatic depth, while the smoked bacon adds a hint of savory smokiness. Potatoes, cooked to tender perfection in lard, round out the flavors, creating a hearty, satisfying experience that speaks to the heart of Portuguese cuisine.

Ingredients

  • 700 gpork liver — very thinly sliced
  • 300 mldry white wine
  • 6 clovesgarlic — crushed
  • 3bay leaves
  • 1 tbspred wine vinegar
  • 150 gsmoked bacon — cut into lardons
  • 800 gpotatoes — boiled in their skins
  • 3 tbsplard
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing the pork liver. Slice the 700 g pork liver into thin strips, about 1 cm thick, to ensure even marination and cooking. Place the liver in a large bowl.
  2. Peel and finely chop 6 cloves of garlic. Add the garlic to the bowl with the liver. Pour in 300 ml of dry white wine and add 3 bay leaves. Season with fine sea salt and black pepper to taste. Mix well, cover, and let it marinate in the refrigerator overnight to allow the flavors to penetrate the liver.
  3. The next day, peel and cut 800 g of potatoes into thick slices or wedges. Rinse them under cold water to remove excess starch, then pat them dry with a clean kitchen towel.
  4. In a large frying pan, heat 3 tbsp of lard over medium-high heat. Once the lard is hot and shimmering, add the sliced potatoes in a single layer. Cook, turning occasionally, until they are golden brown and crispy on the outside, about 15-20 minutes. Remove the potatoes from the pan and set them aside, keeping them warm.
  5. In the same pan, add 150 g of smoked bacon cut into small pieces. Cook over medium heat until the bacon is crispy and has released its fat. Remove the bacon with a slotted spoon and set it aside with the potatoes.
  6. Increase the heat to high and add the marinated liver to the pan in batches, ensuring not to overcrowd the pan. Brown each batch for about 2-3 minutes on each side until the liver is well-seared and has a deep brown color. Remove the liver from the pan and set aside.
  7. Lower the heat to medium and return the garlic from the marinade to the pan. Cook until the garlic is fragrant and golden, about 1-2 minutes. Pour in the remaining marinade, including the bay leaves, and add 1 tbsp of red wine vinegar. Scrape the bottom of the pan with a wooden spoon to deglaze and incorporate all the browned bits.
  8. Return the liver to the pan, reduce the heat to low, and let it simmer gently for about 10-15 minutes, or until the liver is tender and the sauce has thickened slightly. Taste and adjust the seasoning with more salt and pepper if needed.
  9. Serve the liver hot, topped with the crispy bacon, alongside the fried potatoes. The rich sauce should be spooned over the liver and potatoes, allowing the flavors to meld together.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

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