This succulent pork sandwich is one of several that are the pride of Portugal. It’s perfect topped with a sweet yellow mustard and accompanied by a cold beer.
5 garlic cloves, peeled and sliced
1 1/2 tsp smoked paprika
1/2 tsp sea salt
Juice of 1 lemon
3 bay leaves
1 cup white wine
1/4 cup white wine vinegar
1 lb thin pork cutlets
1 large onion, peeled and sliced
6 Tbsp olive oil
4 Portguese rolls or other crusty, soft roll
Sweet yellow mustard
Preparation Time: Active: 30 minutes, Total Cooking Time: 10-12 hours
Servings: 8 as an appetizer, 4 as a main course
Mix first seven ingredients together and add pork cutlets. Allow to marinate overnight.
The next day, add 2 Tbps olive oil to a sauté pan and cook until soft and browned. While the onions are cooking, remove cutlets and reserve marinade. Heat 4 Tbsp of olive oil over medium-high heat in a large frying pan. Add cutlets and fry for 1-2 minutes on each side until browned. Remove cutlets from pan and add marinade mixture. Cook on high until reduced by half. Add cutlets back to the mixture in the pan, reduce heat to medium and cook for approximately 5 more minutes. Split the rolls and fill with meat and onions.
Top with a white cheese such as Provolone or a soft Manchego while hot if desired and serve with a sweet yellow mustard.