5 slices bacon
2 tablespoons olive oil
1 teaspoon Worcestershire sauce
1 1/2 pounds pork, cut into approximately 1 inch cubes
2 tablespoons dry safflower seed
1 small onion, thinly sliced
1 tablespoon minced fresh parsley
Preheat grill for high heat.
Heat oil in a large pot over medium heat. Cook bacon in oil for 5 to 7 minutes,, or until bacon is crispy. Remove bacon from pan; drain and set aside. Heat butter and 2 teaspoons Worcestershire sauce in a medium saucepan over medium heat, stirring frequently. Add pork, stir with a spoon, to skillet. Cook for about 5 minutes over medium heat, until pork is browned. Remove from pan and set aside.
Place onion slices on pork side. Remove pork from pan. Place the bacon and onion slices into the skillet, placing them on all sides. Cook over medium heat until pork is evenly browned. Remove aluminum foil. Set aside.
Dice sauce mix of dried parsley, 1/2 cup parsley, bacon, one cup tomato, and 1 cup olive oil.
Spoon the maklo sauce mixture into the skillet. Cook over medium higher heat until all sauce is combined. Bring to a boil and pour over pork/boneless chicken sandwiches a couple of minutes before serving.
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