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Trim most of the fat and dice the pork into one-inch cubes, then toss with the salt to season.
Whisk together the remaining ingredients to make the marinade.
Combine the pork and the marinade in a glass or ceramic bowl and tightly cover.
Place in the refrigerator for up to four days.
On cooking day, heat about a tablespoon of oil in a heavy skillet until shimmering.
Pour off the marinade and cook the pork in small batches, stirring frequently, until nicely browned on all sides and fully cooked.
Optional: top with chopped parsley.
Serve with potatoes, rice, or crusty bread, and pairs with either white or red wine.