How to make
Take a whole piece of pork neck - about 3.3 lb (1.5 kg).
Cut it into thin steaks (about 1 cm) without going all the way to the end. I cut into 12 pieces.
In a bowl, mix all the meat marinade ingredients. Stir and coat the meat generously with the resulting mixture.
Cover with plastic wrap and refrigerate for 12 hours. The meat can be left longer.
Cut all the vegetables and the processed cheese into wedges.
Prepare a rectangular tray and line it with aluminum foil, leaving enough to cover the entire fan.
Place the already marinated meat in the tray and start layering the vegetables and processed cheese between each cut.
When finished, wrap the meat in foil and bring the ends together.
Place in a preheated oven and bake at 480°F (250°C) for 1 hour. Then reduce to 390°F (200°C) and bake for another hour and a half.
Remove the foil and pour the resulting sauce over the meat. Bake for another 10-15 minutes until a toasty crust forms.
Enjoy your meal!
