Chanin's cousin Chris gave us some pork and lambs liver a while ago and I decided to use the pork liver for this dish. This is actually a VERY good source of iron and vitamins and I am personally a big fan of this and pretty much any other offal dish, be it heart, tongue, kidneys etc.
It is also awesome the next day on toast with a bit of hot sauce for breakfast. Again, it's not everyone's cup of tea, but I like it and I'm sure there are some of you that like it too.
I got this recipe from Mum but if you are in the US, you can get the livers already cut up for you, so you don't have to go through that drama.