Cretan smoked pork with lemon (Apaki)

1. Cut the apaki into strips about 1 cm thick or into bite-sized pieces.

2. Heat the olive oil in a frying pan over medium heat.

3. Add the meat and fry for 4-5 minutes until golden and slightly crisp at the edges.

4. Drizzle with the juice of half the lemon and toss for 1 more minute so it coats the meat.

5. Transfer to a plate and sprinkle with oregano and freshly ground pepper.

6. Serve hot as meze with wedges of the remaining lemon and fresh bread.

Tip: Apaki is Cretan pork marinated in vinegar and then smoked with sage and thyme. If you can't find it, use smoked pork loin, drizzled with 1 tablespoon wine vinegar before frying.