In a small bowl, add ¼ cup of the warm water, then add the yeast and the sugar, stir and let it proof (foam up).

Using a large bowl mix together the flour and salt. Add the yeast mix into the flour plus the ¾ cup of the warm water. You will need to use your hands to combine everything well together. Take the dough out into a floured surface and knead for a couple of minutes. Place the dough into a greased bowl and cover with a dish towel or blanket.

Place the bowl in a warm place and let the dough rise for an hour.

Remove the dough and place onto a floured surface, punch the dough down, and knead for about 10 minutes, until the dough feels smooth. Separate the dough into 5 equal balls. Place them on a greased or parchment paper lined baking trays, and let them rise for 30 minutes.

Shape each piece of dough into an oval with your hands and score with a knife across the top lengthwise before it goes in the oven.

Preheat the oven at at 190°C or 375°F and brush the rolls with either egg white or milk. Bake for 30 minutes or until the rolls are slightly golden brown and sound hollow when tapped on the bottom. Let cool and reserve.

Slip each thin slice of pork between two pieces of plastic wrap and pound with a meat tenderizer or rolling pin until very thin but not torn. Repeat with the rest of the pork. Place pork cutlets into a large sealable bag (use two if needed) and add in marinade ingredients. Remove as much excess air from the bag as possible and seal well. Massage the pork through the bag to cover everything with the marinade and refrigerate for 3-4 hours minimum, and up to 12.

When ready to cook, remove the pork from the refrigerator and heat the olive oil, butter and lard in a frying pan over medium heat. Add in pork cutlets, cook for 3 minutes. Add garlic and sauté for 30 seconds or so. Add all the remaining sauce ingredients, mix well and cook down for 2 minutes over medium heat.

Remove pork, dip cut halves of bread into sauce, add 2 slices of pork per sandwich (perhaps with some extra mustard and a shake of piri piri if you dig the spicy) and serve with a cold Portuguese beer with more sauce on the side for dipping, if you’re so inclined.