Take the pork out of the refrigerator 30 minutes before frying.

Place the pork slices on a cutting board and lightly pound them with the palm of your hand. Sprinkle lightly with flake salt.

Crack the eggs into a bowl and add milk. Whisk lightly together.

Add flour, baking powder, salt, and pepper and whisk the egg mixture well. There should be no lumps of either flour or baking powder in the egg mixture, so keep whisking until you are sure they are dissolved.

Heat a good, large frying pan and place the pork on the dry pan without any fat.

Fry the pork until golden and crispy over medium heat - remember to turn it regularly during frying.

Remove the pork from the pan - save the fat - and place it on absorbent paper.

If necessary, pour a little of the fat from the pan - not too much, there should be a couple of good spoonfuls left.

Pour the egg mixture into the pan with the fat and fry it over low heat for about 35 minutes.

Serve the egg cake with crispy fried pork and good rye bread with butter.