Slice 2 thin rounds of lemon for garnish. Peel a small amount of lemon zest and squeeze the juice for the marinade.

Make small cuts between the lean and fatty parts of the pork slices.

Mix the marinade ingredients (salt, garlic, olive oil, lemon juice) in a bowl. Add the pork slices and lemon zest, ensuring they are fully coated. Cover with plastic wrap and refrigerate for 3 hours to half a day.

Heat a frying pan over medium heat. Place the pork slices in the pan without overlapping and cook for 3–4 minutes. Flip and cook for another 3 minutes until browned and fully cooked.