Bóllérmaj – a Slaugherman’s Secret
An old fashioned Hungarian stew of pork liver and brains cooked in a paprika sauce.
Ingredients
- 2 tbsp pork fat/ szír
- 500 grams pork liver (cut into thin strips)
- 250 grams pork brains membranes removed (roughly chopped)
- 1 large onion (finely sliced)
- 2 cloves garlic (finely chopped)
- 1 TV paprika (seeds removed and sliced)
- 2 tomatoes (seeds removed and chopped)
- 1 tbsp sweet Hungarian paprika
- salt (to taste)
- pepper (to taste)
- 1 tsp marjoram
Instructions
- Sauté the onion, the TV Paprika and a good pinch of salt in 1 tbsp of pork fat until the onion is translucent and the TV Paprika has started to soften.
- Add the pork liver, and fry for 5 minutes, adding a little water if the mixture starts to stick.
- The the pan off the heat and add the tomatoes, sweet Hungarian paprika, pepper, and marjoram and enough water to half cover the water, and stir well.
- Then put back in the heat and bring to a gentle simmer.
- Add the pig brains, and cook for 3-4 minutes. Then adjust the seasoning and serve with crusty bread.
Notes
Preparing the pig brain
This is a bit of an unusual task, but quite easy to do:
1. Soak the brains for up to 2 hours, which helps loosen the membrane.
2. Change the water regularly, but do not run under the tap because the brains are very fragile.
3. Peel off the thin membrane covering the brain by pinching it with your fingers and pulling. It should come off in one or two sections, but check between the crevices on the top.
2. Change the water regularly, but do not run under the tap because the brains are very fragile.
3. Peel off the thin membrane covering the brain by pinching it with your fingers and pulling. It should come off in one or two sections, but check between the crevices on the top.