Take the following products: I take the neck of pork, with a small fatty edging and veins. Very lean meat such as tenderloin, to take not recommend, it will be dry. So, a piece of pork neck wash well, dry with paper towels and cut into slices with a thickness of two centimeters. Put each slice between two layers of film and slightly repel a wooden hammer or a big knife. Try not to flatten the meat in the trash, or it will flow out all the juice!

Now prepare the marinade. Mix in a bowl all the ingredients and infuse. If desired, a little salt. I did not do that. Moreover, the last time I buy Lite soy sauce "Kikkoman", which is prepared by a unique technology of fermentation and contains 43% less salt than normal. The taste does not suffer, and the joints and heart will thank you for! The spice blend can take on your own. I take a local seasoning manufacturer without flavor enhancers or preservatives.

Grease each chop with marinade on both sides. Convenient to do it using a silicone brush.

Put all the chops together in what ever capacity, cover or tighten the film and leave to marinate for a period of six to twelve hours. I usually leave the meat overnight in the refrigerator.

The next day prepare any acceptable way for you. But even if you marinate it in the morning and cooked for lunch-it will still be delicious! Just a little firmer. Hot, with vegetables-delicious! And in the cold on a sandwich-just super! I wish you all a pleasant appetite!