Corfiot pork sofrito | Tender garlic and white wine pork cutlets

Cut the pork leg into slices about half a centimetre thick, then gently pound them. Season the pork slices with salt and pepper on both sides, then dredge them lightly in fine wheat flour, shaking off the excess.

Heat 40 ml of extra virgin olive oil in a deep, heavy-bottomed pan over medium-high heat. Place the floured meat slices in the pan in batches and fry both sides until nicely golden, about 2-3 minutes per side. Remove the browned meat to a plate and set aside.

Add the remaining 20 ml of olive oil to the fat left in the pan, lower the heat to medium, and add the thinly sliced garlic. Sauté gently for half a minute, taking care not to let it burn or turn bitter.