THE VINEGAR-LACQUER PORK

(Our Play on Bifana Sandwich Filling)

THE VINEGAR-LACQUER PORK

Ingredients: 400g Pork steaks (beaten thin), 1 tbsp Massa de Pimentão, 1 tsp Garlic powder, 150ml Lard or Butter, 2 tbsp White wine vinegar, 100ml White wine...

Ingredients

  • 400g Pork steaks (beaten thin)
  • 1 tbsp Massa de Pimentão
  • 1 tsp Garlic powder
  • 150ml Lard or Butter
  • 2 tbsp White wine vinegar
  • 100ml White wine

Cooking Method

  1. The Scorch Fry pork in lard on maximum heat for 2 minutes per side until charred; remove.
  2. The Bloom Whisk wine, pepper paste, and garlic with a 20ml splash of vinegar in the hot fat.
  3. The Swell Boil the liquid for 3 minutes until it reduces to a thick, orange silk.
  4. The Marriage Return the pork to the pan; toss for 1 minute until every fiber is lacquered.
  5. The Final Flourish Stuff into a raw roll with a massive dollop of hot mustard.

Cuisine: Portuguese

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