Bifana

Method

1. 1

   Marinate pork slices in wine, garlic, paprika and bay 1 hour.

2. 2

   Sear in lard, then pour in the marinade and simmer 15 minutes into a garlicky jus.

3. 3

   Pile meat into rolls and — critically — dunk the cut faces in the pan juice.

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

4. 4

   Mustard on top. Stand at the counter for authenticity.