Pork neck cutlets on the pan

We suggest preparing Pork neck cutlets on the pan.

Ingredients:

• Pork neck – 400 g
• Salt – to taste
• Ground black pepper – to taste
• Red wine vinegar – 1 tsp
• Wine – for flavor

Preparation:

1. Rinse the pork neck under running water and pat dry with paper towels. Trim off any membranes and slice the pork across the grain into pieces about 1 centimeter thick.
2. Place each piece of pork in a sturdy plastic bag and pound it well. The thinner the meat is pounded, the faster it will cook.
3. Unlike other cuts of pork, the neck is quite fatty, so lightly drizzle it with good quality red or white wine vinegar, then season with salt and pepper. Let it marinate for about 5 minutes.
4. Since the neck is fatty, there’s no need to oil the pan. Simply place the pork neck cutlets on a preheated grill pan and fry for about 4 minutes on each side. You can also prepare a vegetable side dish simultaneously.
5. Serve the pork neck cutlets with your favorite side dish and a fresh vegetable salad.