Bifana à Portuguesa

Ingredients

• 8thin pork loin steaks — pounded flat
• 6 clovesgarlic — crushed
• 250 mldry white wine
• 1 tbspmassa de pimentão
• 2bay leaves
• 1 tsppiri-piri sauce
• 4papo secos — split
• 3 tbsplard — or olive oil
• 1 tbspmustard — to spread
• to tastefine sea salt and black pepper

Method

1. Place the 8 thin pork loin steaks in a shallow dish. Crush 6 cloves of garlic and combine them with 250 ml of dry white wine, 1 tbsp of massa de pimentão, and 2 bay leaves. Pour this marinade over the pork, ensuring each steak is well coated. Cover the dish and refrigerate overnight to allow the flavors to penetrate deeply into the meat.
2. Remove the marinated pork from the refrigerator and let it come to room temperature. Heat 3 tbsp of lard in a large, heavy-bottomed skillet over high heat until it shimmers. Sear the steaks in batches, making sure not to overcrowd the pan. Cook each steak for about 1-2 minutes on each side until they develop a golden-brown crust but remain juicy inside. Transfer the seared steaks to a plate and set aside.
3. Reduce the heat to medium-high and carefully pour the marinade into the same skillet. Bring it to a vigorous boil, scraping up any browned bits from the bottom of the pan. Allow the marinade to reduce and the raw wine smell to dissipate, which should take about 3-5 minutes.
4. Return the seared pork steaks to the skillet, nestling them in the reduced sauce. Cook for an additional 1-2 minutes, turning the steaks once, until they are heated through and have absorbed some of the sauce's flavors. The meat should be tender and the sauce should cling lightly to the steaks.
5. Slice open the 4 papo secos and lightly dip the cut sides into the pan juices to soak up the flavors. Place two steaks inside each roll, adding a touch of mustard or a drizzle of piri-piri sauce to taste. Serve immediately, enjoying the bifanas while they are hot and juicy.