To Serve 4 to 6

1 tablespoon finely chopped garlic

1 teaspoon salt, preferably coarse salt

1/2 teaspoon freshly ground black pepper

2 pounds boneless pork loin, cut into ¼-inch-thick slices

1/4 cup lard

1 cup dry white wine

1/2 cup chicken stock, fresh or canned

1 lemon, cut lengthwise into 8 wedges

4 medium-sized sweet red peppers, seeded, deribbed and cut lengthwise into 1/2-inch-wide strips, or substitute 1.5 cups drained, canned pimientos, cut lengthwise into 1/2-inch strips

With a mortar and pestle or the back of a large heavy spoon, mash the garlic, salt and pepper together to a smooth paste. Lightly spread the pork slices with the paste, place them in a bowl and toss with a spoon. Cover tightly and marinate at room temperature for 2 or 3 hours, or in the refrigerator for 6 hours, turning the pork about in the bowl from time to time.

In a heavy 10- to 12-inch skillet, melt the lard over high heat. Brown the pork in the hot fat (in two or three batches if necessary), turning the slices with tongs and regulating the heat so that the slices color quickly and evenly on both sides without burning. As they brown, transfer them to a plate.

Add the sweet red peppers (not the pimientos) to the fat remaining in the pan and, stirring frequently, cook them for about 5 minutes, or until they are well coated with the fat but not brown. Transfer the peppers to the plate with the meat. Pour off all but a thin film of fat from the skillet and add the wine and stock. Bring to a boil over high heat, meanwhile scraping into the liquid any brown particles clinging to the bottom and sides of the pan.

Return the pork and sweet peppers to the skillet, cover tightly, and reduce the heat to low. Simmer for about 20 minutes, stir in the canned pimientos if you are using them, and cook for five more minutes, or until the pork is tender and shows no resistance when pierced with the point of a small, sharp knife.

With a slotted spoon, transfer the pork and peppers to a deep, heated platter. Bring the liquid remaining in the skillet to a boil over high heat, stirring constantly and cook briskly until it thickens lightly. Taste for seasoning, then pour the sauce over the meat. Serve garnished with lemon wedges.