This Hungarian dish never goes out of style: this is how to make the best fried liver

The secret to good grilled liver

With grilled liver, it's especially important that the ingredients remain at the right consistency. Deep-frying the onion gives the dish one of its most important flavors, while the liver benefits from a short, intense cooking. This way, it browns nicely on the outside and stays juicy on the inside.

The pork fat in the recipe also adds a lot to the traditional, rich flavor, and the marjoram and cumin give the dish a distinctive Hungarian character. Fresh parsley at the end adds a bit of freshness to the hearty dish.

The real deal with parsley potatoes

Of course, potatoes are a must with grilled pork liver. Parsley potatoes go great with it, but you can also serve it with boiled potatoes. A serving of pickles provides a pleasantly sour contrast to the juicy, spicy liver.

For the onion base:

• 2 tbsp. lard
• 3 red onions
• 2 cloves garlic
• 1 tsp ground cumin
• 1 tsp marjoram
• 2 tsp. red pepper
• 1 dl alaplé

For the liver:

• 2 tbsp. lard
• 80 dkg pork liver
• only
• ground pepper
• ½ bunch of parsley

Preparation:

• To prepare the roasted pork liver, heat the pork fat in a large frying pan, add the red onion cut in half, then fry it over medium heat, lightly salted, until golden brown.
• Add the garlic, ground cumin, and marjoram to the browned onion, then briefly fry together.
• Remove the pan from the heat, add the red pepper, stir, then pour in the stock or water. Return to the heat and cook for a few minutes to create a thick, flavorful onion base.
• In another large frying pan, heat the lard over high heat. Add the pork liver, cleaned of membranes and tendons, taking care not to overcrowd the pan, and brown all sides of the liver over high heat. If necessary, work in several batches so that the liver browns and does not start to steam.
• Add the fried liver to the onion base, stir carefully and heat briefly together. Do not cook for long so that the liver does not dry out.
• At the very end, salt and season the grated pork liver with pepper, add the chopped parsley and mix carefully. Serve the grated liver with parsley or boiled potatoes and cucumbers.