How to make
Cut the pork into small pieces, dry and fry it in a deep frying pan with heated oil, until it aquires a golden brown color.
Add the finely chopped onion, flour, paprika and diluted tomato puree. Stir and stew, until the liquid from the products evaporates.
Then, pour the wine and 2 cups of warm water, season the pork kebab with as much salt as you like and add the bay leaf and black pepper.
Cook the appetizing wine kebab on low heat, until the meat has become completely tender and if necessary add hot water.
The classic pork wine kebab is served warm, with a side dish of boiled rice or mashed potatoes.
