Sort ingredients
roque
QR Code
Listen
Pdf
Start by placing the pork in a container or Ziploc bag. Peel the garlic and give it a gentle crush with the back of a knife. Place it with the pork alongside the other marinade ingredients: white wine, paprika, chili powder, the thyme sprigs, the bay leaf, salt and pepper. Mix it well to combine, place it in the fridge for 2 hours but ideally overnight.
Place a deep skillet over medium heat, once it’s hot enough, add the lard and the butter, allow it to melt. Add in the pork loins, let it fry for about 5 minutes. Flip the pork, add in the leftover marinade with the garlic, let it reduce for about 10 minutes or until the garlic cloves are soft enough to be squeezed with a fork.
Cut open the bread, spread a thin layer of mustard on both sides, add in one cutlet, spoon the sauce on top, close it. Enjoy it with a cold Super Bock or a glass of white wine!