Rinse the liver under cold running water until the runoff is clear of blood, then place the pieces in a bowl.

Pour the cup of white vinegar over the liver and let it soak for 15 minutes; this helps loosen any membrane and mild blood flavors.

After soaking, peel away the thin rubbery membrane from the liver edges and discard it. Transfer the liver to a clean bowl and pat dry if needed.

Season the liver with the garlic paste, salt and pepper, tossing to coat thoroughly. Let it rest to marinate for about 5 minutes.

Heat the oil in a skillet over medium heat. Add the bacon and cook until it reaches your preferred crispness, then remove the bacon to a plate but leave the rendered fat in the pan.

Place the liver in the hot bacon fat and cook undisturbed for about 5–7 minutes on the first side, allowing a brown crust to form.

Flip the liver pieces, immediately add the sliced onion rounds to the pan, and continue cooking while occasionally tossing the onions for another 5–7 minutes until onions are softened and liver is cooked through.

Return the cooked bacon to the skillet, toss to combine, garnish with herbs of your choice, and serve the liver and onions over a bed of rice.