Bifanas: Garlic and White Wine Pork in Crusty Rolls

What you need

• 600 g (1 1/3 lb) boneless pork loin, cut into 8 thin slices
• 250 ml (1 cup) dry white wine, such as vinho verde
• 5 cloves garlic, minced
• 2 bay leaves, torn in half
• 1 tbsp sweet paprika
• 1 tbsp white wine vinegar
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 3 tbsp lard, or olive oil
• 4 papo seco rolls, or other small crusty rolls
• yellow mustard, for serving
• piri-piri sauce, for serving, optional

Method

Restated from the original video

1. 1

   Lay the pork slices between two sheets of plastic wrap and pound them with a meat mallet or rolling pin to about 3 mm (1/8 in) thick, without tearing them.

2. 2

   In a bowl, stir the wine, garlic, bay leaves, paprika, vinegar, salt and black pepper together.

3. 3

   Put the pork in a shallow dish, pour the marinade over and turn the slices so every one is coated.

4. 4

   Cover and chill for at least 1 hour, or up to 4 hours, turning the slices once or twice.

5. 5

   Lift the pork out of the marinade and let the excess drip back into the dish. Keep the marinade.

6. 6

   Heat a large frying pan over medium-high heat until very hot, then add 1 tbsp lard.

7. 7

   Fry the slices in batches, about 1 min per side, until browned in places and cooked through with no pink inside. Add more lard between batches and set the cooked pork aside.

8. 8

   Pour the saved marinade into the pan, scrape up the browned bits and boil until reduced by about a third, 4-6 min. The full boil makes the raw-meat marinade safe to serve.

9. 9

   Fish out the bay leaves, return the pork to the pan, lower the heat and simmer for 2 min so the meat soaks up the sauce.

10. 10

    Split the rolls and spoon a little sauce onto the cut sides.

11. 11

    Fill each roll with two slices of pork and serve hot with mustard and piri-piri at the table.

Imported from die-scheeles.de. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.