THE GARLIC-VINEGAR SLABS

(Our Play on Bifanas / Portuguese Pork Sandwiches)

THE GARLIC-VINEGAR SLABS

Ingredients: 400g Pork loin (paper-thin slices), 1 tsp Smoked paprika, 1 tsp Chili flakes, 1 tsp Salt, 100ml White wine, 2 tbsp Lard, 1 tbsp Wine vinegar, 4 cloves Garlic (minced)...

Ingredients

  • 400g Pork loin (paper-thin slices)
  • 1 tsp Smoked paprika
  • 1 tsp Chili flakes
  • 1 tsp Salt
  • 100ml White wine
  • 2 tbsp Lard
  • 1 tbsp Wine vinegar
  • 4 cloves Garlic (minced)

Cooking Method

  1. The Coat Marinate pork in garlic, wine, and spices for 2 hours.
  2. The Scorch Fry pork in lard on maximum heat until blackened at the edges; remove.
  3. The Bloom Add the marinade liquid to the pan with a tiny 15ml splash of water to release the meat sugars.
  4. The Marriage Add vinegar; simmer until it reduces to a thick red lacquer. Return pork for 30 seconds.
  5. The Final Flourish Serve in a soft bun with a dollop of raw yellow mustard.

Cuisine: Portuguese

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