THE BEER-LACQUER SLABS
(Our Play on Bifanas / Pork in Garlic Beer)
Ingredients: 400g Pork loin (beaten paper-thin), 6 cloves Garlic (minced), 50g Lard or Butter, 1 tbsp Massa de Pimentão, 1 tsp Smoked paprika, 150ml Light Beer, 1 tbsp Mustard, 1 tbsp White wine vinegar...
Ingredients
- 400g Pork loin (beaten paper-thin)
- 6 cloves Garlic (minced)
- 50g Lard or Butter
- 1 tbsp Massa de Pimentão
- 1 tsp Smoked paprika
- 150ml Light Beer
- 1 tbsp Mustard
- 1 tbsp White wine vinegar
Cooking Method
- The Scorch Fry pork slabs in lard on maximum heat for 1 minute per side until blackened at the edges; remove.
- The Architect Sauté garlic in the hot fat until it turns a pale biscuit gold.
- The Bloom Add pepper paste and paprika with a 40ml splash of beer; the hiss will release the meat sugars and spice.
- The Swell Add remaining beer, mustard, and vinegar; boil until it reduces to a thick, orange-red silk.
- The Marriage Return pork; toss for 30 seconds until every fiber is lacquered.
- The Final Flourish Stuff into a raw soft roll; top with a massive hit of raw yellow mustard.
