|Pork liver||1 Pound, cut into small strips (450 Gram)|
|Milk||60 Milliliter (1/4 Cup)|
|Flour||75 Milliliter (5 Tablespoons)|
|Bacon slices||8 , cut into pieces|
|Onion||1 Large, chopped|
|Tomato paste||5 1⁄2 Ounce (156 Milliliters)|
|Cold water||60 Milliliter (1/4 Cup)|
– In a deep bowl, spread pork liver strips and coat with milk, refrigerate and let soak from 2 to 4 hours. Remove liver strips from milk, pat dry, then dredge with flour.
– In a skillet, cook bacon, drain, and pat dry with paper towel and set aside.
– Using the same skillet, saute pork liver strips and onion over medium heat, stirring with a wooden spoon. Add tomato paste and water, stir, season with barbecue steak spices and pepper, then sprinkle with bacon and serve.