Roasted Pork Liver in Apricot Sauce “Biricchina

Fry the garlic and the onion. Fry the pork liver in the pan. Sauce: Mix about 65% Mostarda Purée from apricots, 15% Cointreau, 10% balsamic vinegar and 10% sunflower seed oil. Warm the sauce slightly on the stove. Add the onions and garlic to the roasted pork liver. Pour the sauce over them. Serve with salt, pepper or other seasonings as desired.

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