Pork with marinade and cognac sauce

Cut off almost all the fat from the pork, leaving only a layer of about 1-2 mm. Put the meat in a deep bowl, pour lemon juice and sprinkle with finely chopped garlic. Leave the meat in the marinade for 30 minutes . Heat 2 tablespoons of olive oil in a frying pan, put the pork and fry it on both sides until golden brown. Mix the cognac with ginger, honey and finely chopped chili pepper, pour the marinade from under the pork into the same place. Put the fried meat in a heat-resistant dish. In a large frying pan, heat 2 tablespoons of olive oil, pour in the brandy mixture, let it boil. Add salt to the pork, pour in the resulting cognac sauce, cover and bake in a preheated 200 ° C oven for 25-30 minutes.