A hearty Portuguese sandwich of thinly sliced pork, marinated in white wine, garlic, bay leaf, and paprika, then seared in its own juices until tender and fragrant. Served in a white roll with a swipe of mustard, it is simple, popular, and irresistible.
Ingredients
- 600 g very thin pork cutlets
- 4 pieces white rolls, such as Portuguese papo secos or sandwich rolls
- 200 ml dry white wine
- 4 cloves garlic
- 2 leaves bay leaves
- 2 tsp sweet smoked paprika or sweet paprika
- 1/2 tsp ground piri-piri or cayenne pepper
- 2 tbsp mild yellow mustard
- 30 g lard
- 1 tbsp olive oil
- 1 tsp fine salt
- to taste ground black pepper
Method
- Pound the cutlets between two sheets of parchment paper until the meat is very thin, pliable, and evenly thick to the touch.
- Mix the white wine, crushed garlic, bay leaf, paprika, piri-piri, salt, and pepper in a shallow dish, then coat the pork; let it marinate until the meat is deeply fragrant and slightly darkened.
- Drain the pork, reserving all the marinade, and lightly pat the surface dry to ensure a clean sear.
- Heat the lard and olive oil in a large skillet until the fat is fluid and shimmering.
- Sear the pork slices in small batches, just long enough for them to brown on the edges without toughening; set them aside as you go.
- Pour the reserved marinade into the hot skillet and scrape up the browned bits with a wooden spoon until you have a bubbling, highly aromatic sauce.
- Return the pork to the skillet and simmer gently until the slices are tender and coated in a glossy, slightly reddish reduction.
- Split the rolls without cutting all the way through, warm them up quickly, and then fill them with the juicy pork, a little sauce, and a swipe of mustard.
- Serve immediately, while the bread is still warm and the juices are soaking into the crumb.
Nutrition
Per serving
- Energy
- 405 kcal
- Protein
- 34.91 g
- Carbohydrate
- 17.29 g
- Fat
- 18.2 g
- Fibre
- 1.85 g
- Calcium
- 19.61 mg
- Iron
- 1 mg
- Magnesium
- 13.87 mg
