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1
Preheat the oven to 325.
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2
Trim the fat from the top of the pork loin and cut into thin strips.
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3
Spread the fat strips on a large rimmed baking sheet, season with salt and pepper and bake for about 25 minutes, until the fat is melted and the cracklings are browned and crisp.
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4
Transfer the cracklings to paper towels to drain.
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5
Pour the melted fat into a small bowl; you should have about 2 tablespoons.
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6
Spread the walnuts in a pie plate and bake for 10 minutes, until golden.
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7
Let cool and coarsely chop.
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8
Reduce the oven to 300.
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9
Trim off any silver skin from the pork loin and slice the meat crosswise into 4 pieces.
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10
Set each piece between 2 sheets of plastic wrap and pound to an 1/8-inch thickness.
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11
In a small bowl, whisk the vinegar with the 3 tablespoons of vin cotto, the shallot and 3 tablespoons of the olive oil.
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12
Season the vinaigrette with salt and pepper.
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13
In a large skillet, heat 2 tablespoons of the olive oil until shimmering.
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14
Season the pork scaloppine with salt and pepper and dredge in flour, shaking off the excess.
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15
Add 2 of the scaloppine to the hot oil and cook over high heat until browned, about 1 1/2 minutes.
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16
Turn the scaloppine and cook for about 20 seconds longer.
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17
Transfer the scaloppine to a large rimmed baking sheet and keep warm in the oven.
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18
Cook the remaining scaloppine in the remaining 2 tablespoons of olive oil.
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19
Pour off the oil in the skillet and wipe it out.
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20
Add the vinaigrette and the melted pork fat to the skillet and warm over moderately high heat.
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21
Add the cabbage and pear and toss until warm, 30 seconds.
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22
Transfer the salad and scaloppine to plates and garnish the salad with the cracklings.
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23
Sprinkle with the walnuts, drizzle with vin cotto and serve.
