Shepherds' Meat

Rub the pork pulp with the cloves of garlic, then season it with salt and black pepper and drizzle it with extra virgin olive oil. Cover the meat and let it marinate; the seasoning should coat it evenly and the garlic scent should be evident.

Cut the pecorino Freshly sliced ​​into evenly sized slices, thin enough to soften quickly in the oven but firm enough to remain recognizable. Arrange them on a platter until ready to assemble, when they should cover the surface of the meat without overlapping excessively.

Slice the onions and let them wilt quickly lard, keeping the heat moderate to prevent them from browning too quickly. Stir until they become soft, shiny, and fragrant; they're ready when the texture is tender and the bottom doesn't have any burnt spots.

Drain the meat and brown it in the same oil as the marinade, turning it to brown it on all sides. Keep the heat high enough to ensure a nice brown surface and intense aroma, without burning the garlic or leaving the meat pale.

Transfer the meat to a baking pan or in an ovenproof dish. Cover it with the slices of pecorino fresh and distribute over the onions cooked in the lard, creating a uniform layer that can melt and flavor the surface during the final cooking.

Bake in hot oven for five minutes. Check that the pecorino It has softened and the surface is nice and warm and fragrant; avoid leaving it in the oven longer than necessary, so that the cheese retains its flavour and the meat doesn't dry out excessively.