Traditional Portuguese Bifana

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Season the pork with garlic, wine, vinegar, bay, paprika, piri-piri, salt, and pepper; marinate at least 2 hours.

Ingredients quick view

600 g pork loin, sliced paper-thin

5 garlic cloves, crushed

250 ml dry white wine

2 tablespoons wine vinegar

2 bay leaves

1 teaspoon sweet paprika

1 teaspoon piri-piri sauce, optional

2 tablespoons lard or olive oil

4 papo-seco or crusty Portuguese rolls

Salt and black pepper

Mustard, for serving, optional

Make sure to marinate the pork for a longer time for maximum flavor.

Use fresh bay leaves for a more aromatic taste.

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