Cook meat and vegetables
Place pork loin, pork belly, carrots, parsley root and celery root in a saucepan with lightly salted water. Cook until everything is soft – about 1 hour.
Fry the liver
Fry the chicken liver together with chopped onion and garlic in butter for about 5–7 minutes. Let cool.
Mix everything
Grind the cooked meat, pork belly, vegetables, liver, onion, garlic and soaked bread roll in a meat grinder – preferably twice for a smooth and fine consistency.
Mix together
Add eggs, spices and stir thoroughly until you get a smooth batter.
Prepare the mold
Grease a loaf pan with butter and sprinkle with breadcrumbs.
Fill and bake
Pour in the pie batter and smooth the surface. Bake at 180°C for about 60–75 minutes, until the surface is lightly browned.
Cool and serve
Let the pie cool in the mold. For best taste – refrigerate for a few hours before serving.
Delicious as is or warm for lunch!
🥄 Serving tips:
Perfect on a slice of rye bread with pickles or beetroot salad.
Also suitable as a hot dish with potatoes and salad.
