How to make it
4 steps. Take it one step at a time.
Combine the pork slices
In a large bowl, combine the pork slices with the minced garlic, white wine, sweet paprika, bay leaves, salt, and black pepper. Cover and refrigerate for at least 30 minutes, though 4-8 hours is recommended.
30 minHeat the lard or olive oil
Heat the lard or olive oil in a wide frying pan over medium-high heat. Remove the pork slices from the marinade (saving the liquid) and sear them in the pan for about 2 minutes per side until lightly browned.
4 minPour the remaining marinade liquid
Pour the remaining marinade liquid into the pan. Reduce the heat to low, cover, and simmer for 10-15 minutes to allow the pork to become tender and the sauce to slightly reduce.
15 minSlice the Portuguese rolls
Slice the Portuguese rolls in half. Place the pork slices inside each roll and drizzle generously with the pan sauce. Serve warm, optionally with yellow mustard or piri-piri sauce.
A little kitchen wisdom
For the best results, marinate the pork for at least 4 hours, or ideally overnight. Use a crusty roll like a Portuguese Papo-seco to soak up the juices.
