Marinate the pork neck in dark beer for at least 20 minutes.
Heat a pan with olive oil and cook the marinated pork neck until golden brown.
Cut the bread in half and lightly toast it.
Assemble the sandwich by placing the cooked pork neck inside the toasted bread.
Adjust salt and pepper to taste and serve hot.
Pan
Cutting board
Store in the refrigerator and consume within 2 days.
Ideal to accompany with a fresh dark beer.
Italia
| Energy (kcal) | 219.42 |
| Carbohydrates (g) | 13.48 |
| of which Sugars (g) | 2.5 |
| Fat (g) | 12.82 |
| of which Saturates (g) | 3.93 |
| Protein (g) | 10.09 |
| Fiber (g) | 0.56 |
| Sale (g) | 0.14 |
