Zapappy

Name: Bifanas
Prep time: 25 min
Cook time: 20 min
Total time: 525 min
Yield: 4
Cuisine: Portuguese
Ingredients: 1¼ lb, Trimmed and cut across the grain into 8 cutlets, each about ⅛ inch (3 mm) thick; 4 large cloves (about 1 tbsp), Finely grated or minced; 1 cup, Use a dry Portuguese white wine; 2 tbsp; 2 tsp; 1¾ tsp, Diamond Crystal kosher salt; ½ tsp, Freshly ground; 2 dried leaves; 2 tbsp; 4 rolls, about 3 oz each, Such as papo-secos or carcaças; 2 tbsp; 2 tsp

Cooking

Ingredients

Pork and marinade

1¼ lb, Trimmed and cut across the grain into 8 cutlets, each about ⅛ inch (3 mm) thick
4 large cloves (about 1 tbsp), Finely grated or minced
1 cup, Use a dry Portuguese white wine
2 tbsp
2 tsp
1¾ tsp, Diamond Crystal kosher salt
½ tsp, Freshly ground
2 dried leaves
2 tbsp

Sandwiches

4 rolls, about 3 oz each, Such as papo-secos or carcaças
2 tbsp
2 tsp

Directions

Marinate the pork

If the boneless pork loin roast cutlets are thicker than ⅛ inch (3 mm), place them between sheets of {{tool:parchment-paper}} and pound gently with a {{tool:rolling-pin}} to an even thickness. This lets the pork cook quickly without becoming tough.
Combine the garlic cloves, dry white wine, white wine vinegar, sweet paprika, kosher salt, black pepper, and bay leaf in a {{tool:resealable-bag}}. Add the boneless pork loin roast and turn until every cutlet is coated. Seal and refrigerate for at least 4 hours and no longer than 12 hours, turning once if convenient.

Sear the cutlets

Heat the {{tool:oven}} to 350°F (175°C). Split the crusty portuguese rolls without cutting completely through, place them on a {{tool:baking-sheet}}, and warm for 5 to 7 minutes, until the crust is crisp and the interior is supple.
Lift the pork from the marinade with {{tool:tongs}}, allowing the liquid and pieces of garlic to drain back into the bag. Reserve all the marinade. Blot the cutlets lightly with paper towels; their surfaces should be damp but not dripping.
Heat a wide {{tool:heavy-skillet}} over medium-high heat for 2 minutes. Add 1 tablespoon (14 g) of the lard. When it shimmers, add half the cutlets in a single layer. Sear for 45 to 75 seconds per side, until lightly browned and nearly cooked through. Transfer to a clean plate. Repeat with the remaining lard and pork. Do not crowd the pan or cook the thin cutlets until rigid.

Reduce the pan juices

Lower the heat to medium. Carefully pour the reserved marinade, including the garlic and bay leaves, into the skillet. Scrape up the browned residue with a {{tool:wooden-spoon}} and bring the liquid to a full boil. Boil for 2 minutes to make the marinade that contacted raw pork safe, then simmer briskly for 5 to 8 minutes, stirring occasionally, until reduced to about ½ cup (120 ml). The sauce should look glossy and lightly coat a spoon while remaining loose enough to soak into the rolls.
Discard the bay leaves. Return the pork and any accumulated juices to the skillet. Turn the cutlets through the sauce for 1 to 2 minutes, just until thoroughly glazed and the thickest pieces reach 145°F (63°C) on an {{tool:instant-read-thermometer}}. Remove the pan from the heat and let the pork rest in the juices for 3 minutes.

Assemble and serve

Spread each warm roll with 1½ teaspoons (7.5 g) yellow mustard. Divide the pork among the rolls, folding two cutlets into each. Spoon the reduced garlic-wine juices generously over the meat and add ½ teaspoon (2.5 ml) extra piri piri sauce to each sandwich. Close the rolls and serve immediately.