Recipe - Pan-Fried Brill With A Hot Chinese Salad Of Pork Belly

6 ounce Best quality trimmed; cut or sliced up
calves'
; liver
8 Rashers best quality
drycured back bacon
; or pancetta
2 lg Spanish onions
6 tablespoon Veal stock
2 Cloves garlic; peeled
1 tablespoon Balsamic vinegar
3 tablespoon Olive oil
Salt and ground white pepper
Fresh ground black pepper

Clean each slice of liver to ensure that the "tubes" are trimmed away. Wet
the slices with balsamic vinegar, season with salt and a sprinkle of white
pepper.

Heat the oil in a frying pan over a high heat and fry each rather of bacon
until moderately welldone. The fat can stay in the pan to cook the liver.
Drain the bacon on kitchen paper and keep warm.

Saut‚ the onions until golden brown reduce the flame to medium after a
couple of minutes to prevent the onions from burning. You want them to cook
gradually to bring out their sweetness. When nice and golden, remove to a
plate and keep warm.

Finally saut‚ the slices of liver with the garlic cloves, one at a time,
until medium rare (with a pinkness still in the centre). Watch this
carefully as overcooked liver is dry and useless.

When the meat is almost done, discard the garlic cloves and add some onions
to the pan, and a few dashes of veal stock.

To serve, put the slices of liver with onions on top of some mashed potato
and pour the rich gravy around it with the bacon.

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