Traditional sour liver with salted potatoes

Thoroughly remove the membranes from the pork liver, then cut it into finger-thick strips. Peel the potatoes, cut them into medium cubes, and bring them to a boil in lightly salted water. Finely chop the onion and crush the garlic.

Melt the lard in a deep frying pan or pot. Add the chopped onion and sauté over medium heat until golden brown. Sprinkle with the crushed garlic and marjoram, and sauté for 1 minute to release the aromas.

Remove the pot from the heat, sprinkle with the ground paprika, and stir well. Add the sliced pork liver, toss to coat, and sear over high heat for 3-4 minutes until the liver turns pale on all sides.