Porto Bifana
Directions
- 1Cut the pork loin into fairly thin slices.
- 2Cut the pork loin into fairly thin slices.
- 3Cut the pork loin into fairly thin slices.
- 4Pound the pork slices in a ziploc bag using a meat pounder.
- 5Pound the pork slices in a ziploc bag using a meat pounder.
- 6Pound the pork slices in a ziploc bag using a meat pounder.
- 7In a pot, add olive oil and pork lard. Once melted, add the sliced onions and stir.
- 8In a pot, add olive oil and pork lard. Once melted, add the sliced onions and stir.
- 9In a pot, add olive oil and pork lard. Once melted, add the sliced onions and stir.
- 10Add garlic, cinnamon, smoked paprika, cayenne pepper, salt, and pepper. Stir and cook for about a minute.
- 11Add garlic, cinnamon, smoked paprika, cayenne pepper, salt, and pepper. Stir and cook for about a minute.
- 12Add garlic, cinnamon, smoked paprika, cayenne pepper, salt, and pepper. Stir and cook for about a minute.
- 13Remove about a third of the onion mixture.
- 14Remove about a third of the onion mixture.
- 15Remove about a third of the onion mixture.
- 16Add crushed tomatoes and beer to the pot and bring to a boil.
- 17Add crushed tomatoes and beer to the pot and bring to a boil.
- 18Add crushed tomatoes and beer to the pot and bring to a boil.
- 19Add white wine and bay leaves. Bring to a boil again and cook for four minutes.
- 20Add white wine and bay leaves. Bring to a boil again and cook for four minutes.
- 21Add white wine and bay leaves. Bring to a boil again and cook for four minutes.
- 22Remove bay leaves and use an immersion blender to create a smooth sauce.
- 23Remove bay leaves and use an immersion blender to create a smooth sauce.
- 24Remove bay leaves and use an immersion blender to create a smooth sauce.
- 25Bring the sauce to a simmer and gently add the pork slices one at a time, ensuring they don't clump together.
- 26Bring the sauce to a simmer and gently add the pork slices one at a time, ensuring they don't clump together.
- 27Bring the sauce to a simmer and gently add the pork slices one at a time, ensuring they don't clump together.
- 28Partially cover the pot and simmer for 35-40 minutes.
- 29Partially cover the pot and simmer for 35-40 minutes.
- 30Partially cover the pot and simmer for 35-40 minutes.
- 31Assemble the sandwich by spreading some sauce on the bun, then adding some of the previously removed onions, the pork, and topping with remaining sauce.
- 32Assemble the sandwich by spreading some sauce on the bun, then adding some of the previously removed onions, the pork, and topping with remaining sauce.
- 33Assemble 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
- 1 pound pork loin
- 1 pound pork loin
- 4 tablespoons olive oil
- 4 tablespoons olive oil
- 4 tablespoons olive oil
- 2 tablespoons pork lard
- 2 tablespoons pork lard
- 2 tablespoons pork lard
- 1 cup onions
- 1 cup onions
- 1 cup onions
- 4 cloves garlic
- 4 cloves garlic
- 4 cloves garlic
- 1 teaspoon cinnamon
- 1 teaspoon cinnamon
- 1 teaspoon cinnamon
- 1 tablespoon smoked paprika
- 1 tablespoon smoked paprika
- 1 tablespoon smoked paprika
- 1 pinch cayenne pepper
- 1 pinch cayenne pepper
- 1 pinch cayenne pepper
- 0.5 teaspoon salt
- 0.5 teaspoon salt
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 0.5 teaspoon pepper
- 0.5 teaspoon pepper
- 1 can crushed tomatoes
- 1 can crushed tomatoes
- 1 can crushed tomatoes
- 0.5 can beer
- 0.5 can beer
- 0.5 can beer
- 0.5 cup white wine
- 0.5 cup white wine
- 0.5 cup white wine
- 2 bay leaves
- 2 bay leaves
- 2 bay leaves
- 1 sandwich bun
- 1 sandwich bun
- 1 sandwich bun
Equipment
knifeziploc bagmeat pounderpotwooden spoonimmersion blender