Recipe:
- Prepare the meat: Start by pressing the pork neck to make it thinner and softer. If you don’t have baking paper or a meat tenderizer, don’t worry! You can use a pan to press the meat directly.
- Season: Cut the garlic into small slices and place them on the meat. Drizzle some olive oil and add pepper to season, but don’t add salt yet — we’ll do that later.
- Marinate: Let the meat marinate for 5-10 minutes while you heat the pan.
- Cook the meat: Turn the stove to high heat and let the pan get really hot. Once it starts to smoke slightly, place the meat in the pan. A key tip: don’t touch the meat until it’s time to flip! The cooking time will depend on the thickness of the meat.
- Flip and finish: After 3 minutes, check if the bottom part has turned golden brown, then flip the meat. Let it cook for another 2 minutes. Check with a knife if the inside is cooked — it should be slightly pink, but not raw, as pork should be fully cooked.
- Final touch: Add salt just before finishing. Flip the meat once more for 10 seconds to seal in the flavor, and you’re done! The whole process takes under 10 minutes.