Romanian pork fry-up with garlic sauce (Friptură de porc cu mujdei)

1. Cut the pork neck into slices about 1.5 cm thick, pound lightly and season both sides with salt, pepper and thyme.

2. Heat the oil in a heavy-based frying pan and brown the slices over high heat for 3-4 minutes per side.

3. Pour in the white wine and about 150 ml of water, cover and braise over low heat for 35-40 minutes until the meat is tender; at the end, uncover and cook until the liquid has reduced to the fat.

4. Meanwhile make the mujdei: crush the garlic to a paste with the salt in a mortar (or with a knife), then gradually add the oil and 4-5 tablespoons of cold water, stirring, until you have a creamy white sauce.

5. Serve the meat drizzled with the pan juices and plenty of mujdei.

6. It's best with mămăligă (polenta) and pickles – in Romania this is the festive dish for Christmas and the pig slaughter.

Tip: Mujdei is hotter the fresher the garlic – for a milder version, stir in a spoonful of soured cream or a little stock.