Bifana (Portuguese Pork Sandwich)

Method

1. 1

   Combine the pork slices with the wine, garlic, paprika and bay leaves in a bowl; cover and marinate at least 1 hour.

2. 2

   Lift the pork from the marinade, shaking off the excess, and reserve the marinade.

3. 3

   Heat the lard in a skillet over high heat and sear the pork in batches until browned on both sides, about 2 minutes per batch.

   💡 Don't crowd the pan — too much pork at once steams instead of searing.

4. 4

   Return all the pork to the pan, pour in the reserved marinade, and simmer until tender and the liquid reduces to a garlicky jus, about 15 minutes.

5. 5

   Split the bread rolls and pile the pork and its jus inside.

6. 6

   Dunk the cut faces of the rolls in the pan juice before closing.

   💡 A dry bifana is a misunderstanding. The bread must arrive slightly wounded.

7. 7

   Finish with a stripe of yellow mustard on top and eat while the bread is still warm and soaked through.