Cut 1.25 kg of pork into 5 cm goujons and marinate in 50 ml white wine and white wine vinegar with 2 chopped cloves of garlic, 1 sprig thyme, 1 crushed bayleaf and 1 tsp each of cumin seeds and paprika, for 1 hour.

Saute the drained goujons in 50 ml garlic-flavoured oil, add 75 g lardons of bacon and cook until nicely coloured, then moisten with the marinating liquid, previously reduced, bring just to the boil and serve.