Bifana sandwhich
A 'bifana' is a well known Portuguese sandwich - of which there are a couple different versions. This is the 'Porto' style, and is made by simmering this slices of pork in a rich broth made with tomatoes, beer & white wine. They're messy, and fricking delicious.
Ingredients
This will make about 4 sandwhiches
4 Thin cut pork chops bone removed
1 tablespoon olive oil
1 tablespoon beef tallow, or 1 tablespoon butter
2 yellow onions, sliced
4 large cloves garlic, finely chopped
1 teaspoon cinnamon
1 tablespoon smoked paprika
1 teaspoon cayenne (Omit if you do not like heat)
2 teaspoons kosher salt
1 teaspoon coarse ground black pepper
1/2 cup white wine
1 - 15 ounce can diced tomatoes
12 ounces lager or any beer of your choosing.
4 bay leaves
4 crusty rolls for serving
Directions
De bone pork if bones exsist then put slices into a large ziplock bag and use a mallet to pound each into thin pieces - set aside
Add olive oil and beef tallow (or butter) to a pot over medium heat, and when melted add the onions - cook until softened, about 4 minutes
Add the garlic stirring to combine, and when super fragrant (after about 45 seconds) remove approximately half the onions to a plate and set aside
To the remaining onions add the cinnamon, paprika, cayenne, salt & pepper - stirring well to mix in and toast a bit
Add the wine, scraping along the bottom as you stir, and let bubble away a couple minutes
Add the tomatoes, beer & bay leaves - stir to combine and bring to a boil - leave for 5 minutes
Kill the heat and remove the bay leaves - at this point you can either blend the sauce in the pot with an immersion blender until smooth, or in a regular blender or just say forget that and leave as is.
In either case, add the flatted pork slices one at a time to the sauce in the pot so they stay separate, and simmer on low partially covered 30 minutes
To serve, slice a roll in half, add some sauce to the bottom, some of the reserved onions and finally a pork slice.
Your ready to enjoy!