Ormánság Stuffed Pork Spare Rib
Ormánsági Töltött Dagadó

Ingredients
2 lb pork spare rib
6 oz smoked bacon
6 oz pig's liver
2 bread rolls
milk
2 eggs
2 Tbs lard
1 onion (chopped)
1 clove of garlic
ground white pepper
marjoram
paprika
salt

Have the meat boned by the butcher. Make a
slit down the middle with a sharp knife, and
enlarge cut by hand to form a kind of tube.
Soak the rolls in mil, squeeze out the excess.
Fry the onion a tablespoon lard until brown.
Mix together the bread, fried onion, chopped
bacon, roughly chopped liver liver and eggs.
Season with crushed garlic, pepper, salt paprika
and marjoram. Slightly salt the inside and
outside of the meat, spread the stuffing inside.
Sew up both ends to prevent the stuffing leaking
during cooking. Heat the rest of the lard in a
roasting tin and brown the meat on both sides.
Place in a fairly hot oven 400 F. Baste from time
to time. Take out of the oven half an hour before
serving, so that the stuffing set a little. Remove
the string and cut into slices.