• Wash the pork liver in several changes of cold water until completely clean.
• Place it in a bowl and cover with milk.
• Refrigerate for about 30 minutes to remove bitterness and soften the texture.
• Drain the liver and cut it into thin slices — thinner slices cook faster and stay tender.

• Peel and wash the potatoes.
• Slice them very thinly (or cut into sticks if preferred).
• Heat oil in a pan and fry the potatoes until golden and crispy, turning them regularly.
• Remove and drain on paper towels.

• Heat 1–2 tablespoons of butter in a pan.
• Add the thin liver slices.
• Fry 4–5 minutes per side, or until nicely browned.
• Season with salt only at the end (salting too early can make liver tough).

• • Serve the fried liver with crispy potatoes, sausages, and your favorite hot sauce.

• Enjoy while hot!