How to cook
Mix all of the ingredients for the marinade.
Cut a pork or beef liver (about 3.5 lb (1.5 kg)) into pieces up to 1/2″ (1 cm) and let it soak in the marinade for 8-12 hours in the fridge.
Then, you can roll the liver in flour and braise it or grill it - 4-5 min. per side.