PREPARATION

Wash the pork liver and cut in thin and short slices.

Cut onion finely.

Preheat the oil in a pan and fry the onion in it until soft. Add liver, sprinkle pepper and sweet paprika powder, add mustard and saute until tender.
Do not add salt until the liver is wok fried, or harden.

Just before finishing add some marjoram.

When the liver is done, finish with salt and serve immediately with brown bread or mashed potatoes.