🔪 Instructions
Tenderize the pork: Pound slices thin—less than ⅛ inch thick.
Marinate: Mix wine, garlic, bay leaves, vinegar, paprika, and salt. Submerge pork and refrigerate for 1–1½ hours.
Cook the pork: Fry quickly in hot lard, about 1 minute per side.
Make the sauce: Pour marinade into the skillet, boil until reduced by ⅓.
Simmer: Return pork to skillet, warm through.
Assemble: Slice rolls, spoon sauce on each half, pile on pork. Add mustard or piri-piri if desired.
This sandwich is juicy, garlicky, and slightly spicy—perfect with a cold beer or soda. You can find the full recipe here.
Want to explore variations like the Lisbon-style bifana or add sautéed onions and peppers? I’ve got those too!
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