Bifanas (Portuguese Garlic-Wine Pork Sandwiches)

Name: Bifanas (Portuguese Garlic-Wine Pork Sandwiches)
Total time: 30 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 1¼ lb boneless pork chops, sliced and pounded thin; 5 garlic cloves, minced; 1 lemon, juiced; 4 soft rolls; piri-piri hot sauce, for serving; ¾ cup dry white wine; 2 tbsp olive oil; 2 tsp sweet paprika; 3 bay leaves; yellow mustard; salt; pepper

LunchPortuguese30 minServes 4500 kcal39 g protein

Photo: Siliconred · CC BY-SA 4.0 · source

The sandwich every Portuguese café sells: thin pork cutlets marinated in garlic, white wine and paprika, fried and simmered in their juices, then stuffed into soft rolls with mustard.

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Ingredients

1¼ lb boneless pork chops, sliced and pounded thin
5 garlic cloves, minced
1 lemon, juiced
4 soft rolls
piri-piri hot sauce, for serving

From your pantry: ¾ cup dry white wine, 2 tbsp olive oil, 2 tsp sweet paprika, 3 bay leaves, yellow mustard, salt, pepper.

Instructions

Layer the pork in a dish, seasoning each layer with salt, pepper, paprika, garlic, torn bay leaves and lemon juice. Pour the wine over, cover and marinate in the fridge for at least 2 hours, or overnight.
Lift the pork out of the marinade (keep the liquid) and pat dry. Heat the oil in a large skillet over high heat and sear the cutlets in batches until browned, about 1 minute a side.
Return all the pork to the pan, pour in the marinade and simmer over medium until the liquid has reduced by half and the pork is tender, 5 to 6 minutes.
Warm the rolls, pile in the pork, spoon over some of the pan sauce, and serve with mustard and piri-piri sauce.

Tip: Pork tenderloin works too; slice it into ¼-inch medallions and pound flat. Some cafés use lard instead of oil for a richer flavor.