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Regime Type:

Without Eggs, Strict PKD (No Allowances)

Breaded Liver With Pulled Pork Sauce

Introduction & Inspiration

For a dish that is simply 'breaded' liver it is extremely tasty, with an incredible flavour furnished by the rich pulled pork sauce. A wonderful change from other more bland liver dishes. The breading is provided by a very fine tripe 'flour'. I wouldn't suggest making the 'flour' every day since it's not very economical, however it can be a great treat for special occasions or when you fancy a change.

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than 30 minutes

Serving Size

1 x Breaded Liver With Pulled Pork Sauce

Main Ingredients:

125g Veal Liver

30ml Pulled Pork Sauce

40g Crunchy Tallow Spread

25g Tallow or Lard - melted

150g Tripe 'Flour' for 'breading' (a very small amount is required for 'breading')

25ml Bone Broth

Salt To Taste

Recipe Instructions

Give the veal liver a quick rinse under running water and then pat dry with a paper towel. Place the liver on a wooden chopping board.


Use a pastry brush to coat the veal liver all over with soft tallow or lard. Sprinkle your liver with a little salt to taste.


Sprinkle the tripe flour into a large enough dish, to a similar size as the slice of veal liver.


Now use kitchen tongs to place the liver on top of the tripe 'flour' so that it becomes coated all over in the 'flour'. Take your kitchen tongs and then flip the liver over so that both sides of the liver are well coated.


Add the crunchy tallow spread to the centre of a frying pan on medium-high heat. Once the tallow has melted and the pan is nice and hot, use the kitchen tongs to add the breaded liver to the centre of the pan. Leave to cook for 1 minute on this side, before getting the kitchen tongs and turning the liver over to cook for another minute on the other side.


At this point you can add the pulled pork sauce to the pan. The juices will bubble a little. Tilt the frying pan slightly so that you can spoon a little of the juices over the top of the liver. Cook for another one minute on each side, turning the liver halfway through.


Remove the pan from the heat, and allow the breaded liver to cool a little, before slicing the liver (optional), and placing it on a serving plate.


Deglaze the frying pan by adding it back on the heat and pouring in the bone broth. Use a spatula or pastry brush to help loosen the fond. This will create even more flavour for the sauce.


Pour the sauce from the pan into a jug and drizzle your liver with the remaining cooking juices.


Bon Appetit!


Ideally, purchase your offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.


You can also coat your liver using egg yolk or liver pâté as well for variation. If using eggs, be sure to use free range, organic eggs.


If you do not have any veal liver available, then use lamb or else beef liver instead.


Check out my Pulled Pork Sauce, Crunchy Tallow Spread and Tripe 'Flour' recipes for instructions on how to make all of these.

If you like this recipe, why not try out my Breaded Liver on Beef Crackling Purée too!

If you're not able to use Tripe ‘Flour’ for the 'breading' you can always use crispy Parma Ham Powder or 'Pulled Pork Flour' or even just grind up some pork, beef or liver sheets into a fine powder.

If you do not have any pulled pork sauce, you can always use a rich sauce like oxtail or lamb to provide a good amount of flavour.


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