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@lae
I get pork loin and slice it as thin as I can, then roll it up around some garlic and parsley and tie or skewer it up, and cook it in a very basic pasta sauce (onions/garlic/tomatoes/seasoning/splash of milk at the end (grandmother is a cow-lovin' Lombard (Neapolitan grandfather would shit a brick if he saw me doing this))). I put the fatty stringy bits in for flavour and fish them out at the end. Cooked for a few hours, the pork tastes amazing and gives the sauce a really well rounded flavour, too.