Lamb is expensive, we all know that. But Pork Shoulder is inexpensive and because it has been boned out you can remove the strings and there is a great place to add herbs. It's easy to roll the joint back up and roast. This was one of our experiments that really – really worked!
OK Pork Liver might not seem a very inspiring starting point. But it was 63p for 500g. So sleeves up!
Mix the following dry ingredients in Milk and soak your Liver in it for a couple of hours:-
Marinade Ingredients:-
1 tsp Cumin Powder
1 tsp Paprica
1 tsp Chilli Powder
Salt & Pepper
Onion Salt
Garlic Salt
Milk
For the coating Sue mixed the following into Flour and dredged the Liver
Flour coating:-
Plain Flour (Gluten free in our case)
1 tsp Coriander
1 tsp Cumin Powder
1 tsp Paprica
1 tsp Chilli Powder
Salt & Pepper
Onion Salt
Garlic Salt
Sue then Caramelised some sliced Onion and fried the coated Liver with the Onion so that it was still slightly pink in the middle. A dash of Cider Vinegar and a squeeze of Lemon juice and it was good to go.
We served it on a bed of Pasta with a Tomato based Chilli sauce, some stir-fried vegetables and a bit of deep fried Cabbage on the top for colour. Very tasty and silly cheap!
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