To start, cover the loin in salt for 8 hours. When all that time has passed, wash to remove the salt and dry the meat. Cut it precisely into 0.5 mm slices using a wire cutter. Then, salt the seaweed with garlic and dress with sesame oil and rice vinegar. In the end, make a vinaigrette with the sesame dressing and the fried peanuts to dress the whole dish.
Termination:
When plating, serve on a full plate and drizzle with vinaigrette. It is optional and advisable to serve with salted fried peanuts.
