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.