Bifanas

Method

1. If the pork is thick, cut it into 5 mm slices, then put them between two sheets of cling film and pound with a rolling pin or the bottom of a pan until about 3 mm thin. Snip the fat at the edge in 2 or 3 places so the slices don't curl in the pan.

   Add in this stepPork loin, thinly sliced 260 g

2. Crush the garlic with the flat of a knife and mix it in a bowl with the wine, paprika, salt, pepper and torn bay leaves. Add the pork and turn each slice so it is coated, then cover and marinate in the fridge for 1 h. Overnight makes it even more tender and flavourful.

   Add in this stepGarlic cloves 3Dry white wine 100 mlSweet paprika 1 tspBay leaves 1Salt ½ tspBlack pepper 1 pinch

3. Lift the pork out and shake off the excess; keep the leftover marinade, garlic and bay included. Melt the lard in a 26 cm, 1 batch frying pan over medium-high heat, lay the slices in a single layer and cook for 2 min 30 sec in total, turning once, until lightly browned on both sides. Move them to a plate.

   Add in this stepLard (or olive oil) 1½ tbsp

   medium-high heat

4. Pour the reserved marinade and the piri-piri into the same pan and scrape up the browned bits with a spatula. Simmer over medium heat for 4 min, until reduced by about half and the raw wine smell has gone, then return the pork and turn it in the sauce for about a minute to heat through. The marinade has touched raw pork, so it must boil properly, and the meat should show no pink inside.

   Add in this stepPiri-piri hot sauce (optional) ½ tsp

   medium heat

5. Split each roll along one side without cutting all the way through and dab the cut faces in the pan sauce. Fold in 2 or 3 slices of pork, spoon over a little more sauce and add mustard on top or on the side. Eat straight away, while hot.

   Add in this stepCrusty white rolls (papo-seco) 2Yellow mustard 2 tsp