1.0Delicious Recipeshttps://www.gzrecipes.com/enmielefarinaefantasiahttps://www.gzrecipes.com/en/author/mielefarinaefantasia/rich600338<blockquote class="wp-embedded-content" data-secret="UVFZcit8on"><a href="https://www.gzrecipes.com/en/mielefarinaefantasia/pan-fried-pork-ham/">Pan-Fried Pork Ham</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.gzrecipes.com/en/mielefarinaefantasia/pan-fried-pork-ham/embed/#?secret=UVFZcit8on" width="600" height="338" title="“Pan-Fried Pork Ham” — Delicious Recipes" data-secret="UVFZcit8on" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script> https://www.gzrecipes.com/content/uploads/sites/2/2025/10/porkham2-IMG_5859.jpg1200780The pan-fried pork ham is a succulent second course that is very easy and quick to prepare. At my house, pork ham is usually accompanied by "papaccelle," which are small, round, sweet peppers marinated in vinegar. The peculiarity of this preparation lies in the fact that the meat, although fried, will not be dry; indeed, it will not be necessary to marinate or pound them with a meat tenderizer to achieve a final texture that is extremely soft and juicy inside, a real delicacy.