Fettine di Maiale in Saor con Aceto Balsamico

Sfogi in saor inspired me to apply the same method to thin slices of pork. Venetians I have sprung this on have confirmed what I had hoped, that although it is an improvisation, it tastes as though it had always been part of their city’s cooking. To the basic saor marinade I have added a little balsamic vinegar, whose sweet-and-sour taste goes so well with pork.

Unlike the sfogi, the pork is ready to eat the moment it is done,