Portuguese garlic and wine pork sandwich (Bifana)

1. Cut the pork loin into 8 thin slices and pound them (between cling film) to 3-4 mm.

2. In a bowl mix the wine, crushed garlic, paprika, torn bay leaves, salt and pepper, lay the meat in it and marinate in the fridge for at least 1 hour (or overnight).

3. Heat the lard in a large frying pan and fry the meat slices (drained of marinade) over a high heat for 1 minute per side; remove.

4. Pour the marinade into the pan, scrape up the browned bits and boil for 3-4 minutes; return the meat and turn it in the juices for 1 minute.

5. Halve the rolls, dip the insides lightly in the juices and put two slices of meat in each.

6. Serve immediately with mustard (and piri-piri sauce, if you like).

Tip: The bifana is the favourite fast food of Lisbon and Porto, with a cold beer or a coffee; the secret is the long marinade and letting the inside of the roll soak up the garlicky juices.