Heat the oil in a large frying pan and sauté the onions until transparent.
Add the pork belly and fry for a few minutes.
Add the bacon, liver and brandy and cook until the liver has browned but is still pink in the middle.
Remove from the heat and place in a blender.
Add the remaining ingredients and half the butter. Blend until smooth.
Spoon into individual bowls and smooth the surface.
Melt the remaining butter and pour over the top.
Allow to cool and refrigerate until ready to serve. Serve with fresh sliced bread.
If you are unable to find ostrich liver, use 700 g chicken livers instead.