Békéscsaba-Style Baked Cigányka | Traditional Pork One-Pot Dish

Clean the pork liver of any membranes and veins, then grind it or finely mince it with a sharp knife. Finely dice the onion. In a skillet, melt 20 g of the measured 60 g of pork lard and sauté the onion until translucent, then let it cool until lukewarm.

In a deep bowl, mix together the minced pork and the prepared pork liver. Add the sautéed onion, crushed garlic cloves, sweet paprika, ground caraway, dried marjoram, as well as the salt and ground black pepper. Knead the mixture thoroughly so the spices are evenly distributed. Let it rest in the refrigerator for 15-20 minutes to allow the flavors to meld.

Preheat the oven to 180 °C. Peel the potatoes, cut them into wedges or rounds, season lightly with salt, and toss with half of the remaining melted pork lard. Spread the potatoes evenly over the bottom of a large baking pan.