Sour pork liver with pork belly

Sour pork liver with pork belly
  • 40 Dekagram (dkg) pork liver
  • 40 Dekagram (dkg) pork belly
  • 2 Piece onion
  • 2 Tea spoon (tsp) salt
  • 1 Table spoon (tbsp) vinegar
  • 3 Peck grounded pepper

season: Winter

occasion: 4Holidays

origin: Traditional (National&Religious)



This is a traditional Hungarian liver recipe used to make it winter season. Cut the liver and pork belly into small equal sized cubes. Take a medium sized pan and toast the pork belly until roasted, add salt and pepper enough hot water to cover it. Cook for 35 minutes than add the pork liver and continue to cook for 20 minutes until the liver is soft. While the belly is cooking, slice the onion and cook in salted water until al-dente. Drain the cooking water of onion, but contain 1 dl and add back to the onion. Add 1 tablespoon vinegar and set aside. Once the liver and belly cooked, place the sour onion on top and serve hot with fresh bread. Before serving don't mix the onion with the liver.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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