Three hours before serving, or preferably the day before:
Prepare your sticks, finely chop the pepper and add the marinade. Prepare the marinade with garlic and Espelette pepper. Let marinate your lomos (slices of pork loin). Refrigerate in a flat dish. Quickly roast the peppers on the hot griddle, don‚t forget to stir often. After 4 minutes start cooking lomos 4 minutes on each side and mix with peppers. Salt with sea salt.