Half-Dried Pork Strips in Chile Marinade

In Spanish and Mexican cooking cecina can refer to many jerky-like or salt-cured meats. In Oaxaca, it usually means long, thin pork strips almost like ribbons of meat, allowed to air-dry for a few hours before being pan-broiled. Sometimes cecina is seasoned just with lime juice and salt before drying, but most often it is covered in an adobo (chile seasoning paste). The dish is featured on the menu of practically every market food stand in the state. As you walk past bu