Cut pieces of meat are taken from the bone-in pork loin, lightly pounded, stuffed, and secured with headless matches or tied with string. They are then dipped in egg, coated in white breadcrumbs, and fried in a generous amount of rendered fat. Serve with fried potatoes, green peas, and pickles.
For the filling, finely chopped vegetables are sautéed with lard until partially cooked, then diced liver and spices are added. Everything is cooked, cooled, passed through a meat grinder, and mixed with butter.
For one serving: 150g of pork, 30g of liver, 1/4 onion, carrot, parsley, 10g of lard, 10g of butter, 1/2 egg, 10g of rendered fat, and breadcrumbs.