Spiced pork Bifana sandwich | paired with Allesverloren Tinta Barocca
2-3 garlic cloves, crushed
Pinch flaked salt
2 tsp (10ml) hot paprika
2 tbsp (30ml) peri-peri sauce, plus extra to serve
2 Tbsp (30ml) white vinegar
2 cups (500ml) white wine
2 bay leaves
400g pork loin, skin removed and sliced into 3mm slices
1/4 cup (60ml) olive oil
2 brown onions, peeled, halved and thickly sliced
8-10 cocktail rolls, to serve
Mix the garlic, salt, 1 tsp paprika, 1 tbsp peri-peri sauce, vinegar, 1 cup of wine and the bay leaf in a large lidded container. Add the pork, mix well and marinate overnight.
Heat two teaspoons of oil in a heavy pan over medium heat.
Remove pork from the marinade, drain and fry in batches for a minute or so each side until lightly browned and set aside.
Add a little oil to the pan when cooking each batch. When all the pork is cooked, deglaze the pan with the remaining cup of wine and add the remainder of the paprika and peri-peri sauce.
Bring to the boil reduce to a simmer until a gravy-like consistency has formed.
Return the pork to the pan for a further minute, stirring well to coat in the sauce.
In a separate fry pan, fry the onions in the remaining oil until softened and caramelised.
Serve the pork with the onions in soft buttered rolls with sweet mustard, crisp lettuce and extra peri-peri sauce.