I don't really eat much pork, but the mici and porkc butt are my weaknesses. The secret to fried pork butt is NOT to buy already sliced pork. Commercial slices are much too thin and as my wife says, "you say you are eating shoe sole" when they are made. The back of the neck being oily, it doesn't need much oil, I just oil it a little.
I buy the pork in bulk and cut the thicker slices. This way, the steak comes out juicier and more tender. I start the cooking with a cold pan and turn the steak often.
Ingredients:
- pork neck;
- a spoonful of butter;
- 2 heads of garlic;
- rosemary;
- salt and pepper;
Bon appetite!
Music: Nordur by Alexander Nakarada (www.creatorchords.com)
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