Roast Pork with Liver Gemenc Style

The thin slices of meat are pounded, salted, peppered and fried until brown. They are kept warm until serving. Fry the diced bacon in a little fat, add the chopped ham and brown it a little bit. Add the finely chopped onion and the mushrooms. The juice is boiled and the chicken liver is added. Season with salt, pepper and chopped parsley. Fry over high heat, stirring continuously. When it is almost soft, add the letcho and bring to the boil. Before serving, it is piled on the slices of meat and served with fried potatoes. Sour salad can be served with it. Prepare coleslaw (with caraway seeds, sugar, salt and vinegar) and mix it with thin onion rings, diced cucumber and marinated paprika.

Our tip: use a bacon with a strong flavor – so you give this dish a special touch!

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