Pound the pork cutlets very thin, in the style of a veal cutlet prepared for scaloppine.
In a frying pan heat 1tablespoon of the lard and wilt the onion over very low heat for about 15 minutes.
Meantime, grind lean pork and pork liver and add it to onion. Stir, cook for a few minutes longer, then add 1tablespoon water.
Cover, and cook over very low heat for about 30 minutes, or until done. Stir every now and then.
Cook rice in ½cup water for 15 minutes. Mix rice and egg with the meat and liver mixture. Add the pepper and salt to taste.
Place 4 pork cutlets on a flat surface. Divide the stuffing evenly among the slices. Cover with the other 4slices. With a larding needle and the long strips of bacon in the place of thread, sew up the edges of the stuffed meat pockets.
Melt remaining 2tablespoons lard in a large frying pan. Fry stuffed pork slices very fast on both sides. When they are brown, add ½cup water and cook till liquid evaporates and finally meat is browned in remaining fat. Serve with rice and Spiced Red Cabbage.