Cover the pork belly and pork liver with water, add seasalt, bring to boil, simmer till soft. Cool, chop pork belly, puree pork liver in food processor, mix well.

Add chopped and pureed meats back to broth in pan, add spices, half pound buckwheat flour and half pound wheat flour to pan, heat while stiring till consistency of thick batter, add buckwheat flour and wheat flour, keep stirring and heating till the consistency of thick mashed potatoes.

Flour dust breadforms, fill with two pound meatloaf each, cool in fridge till solid. Slice in eight slices when solid, 1/4 pound each, dust with buckwheat flour, wrap each slice individually in parchment paper, freeze. Thaw meatloaf, heat skillet, melt lard in it to fry.

When the meatloaf develops a nice brown crust, serve with fried rice. Enjoy.