Steps
- Pound 675g of boneless pork cutlets between sheets of plastic wrap to less than ⅛in / 3mm thick, without tearing.
- Mix 1½ cups of white wine, 6 chopped garlic cloves, 2 torn bay leaves, 1 tablespoon of white wine vinegar, and 1 tablespoon of sweet paprika; season with salt. Pour over the pork, cover, and refrigerate for 1-1½ hours, turning occasionally.
- Heat 3 tablespoons of lard in a large skillet over medium-high heat. Lift the pork from the marinade and fry in batches for about 1 minute per side, until cooked through. Transfer to a plate.
- Discard the bay leaves. Boil the marinade in the skillet for 4-6 minutes, scraping the bottom, until reduced by about one-third. Return the pork and gently simmer until hot.
- Split 4 crusty Portuguese rolls. Spoon sauce onto the cut sides and fill with the pork.