1. Cut the pork neck into 2 cm thick slices, lightly pound them, then season with salt and pepper.
2. Crush the garlic, mix it with a little lard, and rub both sides of the meat. Let it rest for at least 30 minutes.
3. Slice the smoked bacon into thin strips and fry until crispy. Set aside.
4. Fry the pork in the remaining fat for 4–5 minutes per side.
5. Sprinkle with paprika powder and top with the crispy bacon.
6. Serve immediately with roasted potatoes or French fries.
Tip: Let the meat reach room temperature before frying for juicier results.
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