Finger Churrasco of Fegado

Name: Finger Churrasco of Fegado
Total time: 30 min
Ingredients: 1/2 pound of fegado cut into small squares, not too tiny; 200 grams of pork rind cut into small squares; 2 green bell peppers cut into pieces (seedless); 2 red bell peppers cut into pieces (seedless); 1 jar of white onions in brine; juice from 1 lemon; 2 onions cut into slices; salt and pepper to taste; butter

1
1/2 pound of fegado cut into small squares, not too tiny
2
200 grams of pork rind cut into small squares
3
2 green bell peppers cut into pieces (seedless)
4
2 red bell peppers cut into pieces (seedless)
5
1 jar of white onions in brine
6
juice from 1 lemon
7
2 onions cut into slices
8
salt and pepper to taste
9
butter

Ingredients

1
1/2 pound of fegado cut into small squares, not too tiny
2
200 grams of pork rind cut into small squares
3
2 green bell peppers cut into pieces (seedless)
4
2 red bell peppers cut into pieces (seedless)
5
1 jar of white onions in brine
6
juice from 1 lemon
7
2 onions cut into slices
8
salt and pepper to taste
9
butter

Directions

1
Season the fegado with lemon juice, salt, and pepper
2
Aquatic butter in a large skillet
3
Add the fegado and pork rind, letting it fry for 15 minutes
4
Add onion, bell peppers, and pickled onions and let it fry for another 5 minutes
5
To present beautifully, arrange the ingredients on skewers, adding parsley to garnish.

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