Preparation

Peel the garlic cloves, wash them and chop them finely.

Arrange the febras, cut them into small pieces and season them with garlic cloves, white wine, lemon juice, bay leaves, salt and pepper.

Marinate for 1 hour.

Bring a skillet to the boil with the margarine and oil, let it melt, add the drained meat and sauté on both sides, stirring occasionally, until golden brown.

Mix the mustard with the marinade, add to the meat in the pan, stir well, bring to a boil and rectify the seasonings.

Remove from the skillet, pour onto a platter, add the pickles and serve the woodpecker with homemade bread.

Ingredients

  • 4 cloves of garlic
  • 600 g of pork febras
  • 1.5 dl of white wine
  • Juice of 1 lemon
  • 1 bay leaf
  • Salt and pepper q.s.
  • 2 tablespoons of margarine
  • 1 tablespoon of olive oil
  • 3 tablespoons mustard
  • 80 g pickles