Cut the pork fish into slices of about 3 cm, wrap with the bacon and season with Burgl’s steak seasoning.
Heat the oil in a pan, put the pieces of meat in and sear for about 3 minutes on each side. Deglaze with about 125 ml of water.
Cut the cheese slices in half (meat size) and place on top of the meat pieces. Cover with a lid and sauté for another 3 minutes (depending on how pink you like the meat).
Preparation Tip:
Serve with pasta or rice.
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