How to make
Heat the oil and fry the large chopped pieces of liver until their color changes. Remove them and in the same dish, put the coarsely chopped onion with 1 tablespoon of oil (if needed) to fry. Then add the pork, cut into large cubes.
When the meat browns, sprinkle it with paprika, stir and top it up with hot water, enough to cover the pork. Simmer over low heat until the meat becomes ready. Then add the liver, and after 10 minutes, the flour dissolved in the tomato juice.
Stir and season with salt, savory and black pepper. Serve the butcher-style kebabs sprinkled with a little chopped parsley.
