Porto Bifana
Directions
- 1Cut the pork loin into fairly thin slices.
- 2Pound the pork slices in a ziploc bag using a meat pounder.
- 3In a pot, add olive oil and pork lard. Once melted, add the sliced onions and stir.
- 4Add garlic, cinnamon, smoked paprika, cayenne pepper, salt, and pepper. Stir and cook for about a minute.
- 5Remove about a third of the onion mixture.
- 6Add crushed tomatoes and beer to the pot and bring to a boil.
- 7Add white wine and bay leaves. Bring to a boil again and cook for four minutes.
- 8Remove bay leaves and use an immersion blender to create a smooth sauce.
- 9Bring the sauce to a simmer and gently add the pork slices one at a time, ensuring they don't clump together.
- 10Partially cover the pot and simmer for 35-40 minutes.
- 11Assemble the sandwich by spreading some sauce on the bun, then adding some of the previously removed onions, the pork, and topping with remaining sauce.
Ingredients
- 1 pound pork loin
- 4 tablespoons olive oil
- 2 tablespoons pork lard
- 1 cup onions
- 4 cloves garlic
- 1 teaspoon cinnamon
- 1 tablespoon smoked paprika
- 1 pinch cayenne pepper
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 1 can crushed tomatoes
- 0.5 can beer
- 0.5 cup white wine
- 2 bay leaves
- 1 sandwich bun
Equipment
knifeziploc bagmeat pounderpotwooden spoonimmersion blender