14 oz (400 g) pork cutlets (thinly sliced)2 garlic cloves, thinly sliced1 bay leaf, broken in half1 tablespoon red pepper paste (massa de pimentão)1/2 teaspoon smoked paprika1/2 cup dry white wine (125 ml)2 tablespoons olive oil1 tablespoon lard2 tablespoons crushed tomatoes1 large onion, thinly sliced into half-moonsHot chili powder, to tasteSalt and freshly ground black pepper, to tasteOlives, to tasteChopped pickles, to taste
Preparation
In a bowl, season the pork cutlets with the sliced garlic, broken bay leaf, red pepper paste, a pinch of salt, black pepper, chili powder, smoked paprika, white wine and mix well.
Let the pork marinate for a bit (30 minutes or more for better flavor).
Heat 1 tablespoon of olive oil and the lard in a skillet over medium-high heat.
Remove the pork from the marinade (reserve the marinade), fry the cutlets until browned, and set aside.
In the same skillet, add the remaining olive oil and the crushed tomatoes.
Stir, then add the sliced onion.
Cook until the onion softens and becomes translucent.
Pour in the reserved marinade, return the pork to the skillet, and ajust salt if needed.
Lower the heat and let it simmer gently for a few minutes to allow the flavors to meld.
Serve the bifanas topped with chopped pickles and Galician olives.
Note:
These go beautifully with crusty bread or a side of rice.