Leskovačka Kavurma

Blanch the pork skin and offal briefly, then chop everything into small pieces.

Render pork belly or lard in a heavy pan until the fat is hot and clear.

Add pork, skin, and offal, frying slowly until browned and tender.

Stir in onions, garlic, paprika, bay, and roasted peppers, cooking until jammy.

Serve the kavurma hot with flatbread, pickled peppers, and a spoon of the pan juices.