Portuguese Bifana Inspired Pork Sando

Meanwhile, halve, peel and thinly slice the onion. Peel and grate the remaining garlic (or use a garlic press).

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Heat a drizzle of oil in a medium saucepan on medium heat.

Once hot, add the onion and pepper. Season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins. 

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Season the pork with salt, pepper and the remaining peri peri seasoning. IMPORTANT: Wash your hands and equipment after handling raw meat.

Once hot, add the pork steaks. Fry until browned, 2-3 mins on each side. Reduce the heat to medium and fry for an additional 4-6 mins, turning every couple of mins. 

Once the pork steaks are cooked, remove to a plate and cover with another plate or foil to rest. IMPORTANT: The pork is cooked when no longer pink in the middle. 

Once the onions and peppers are golden, add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more. Cover with a lid and set aside to keep warm.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

In a small bowl, combine the roasted garlic and mayo (see pantry for amount).

Heat the (now empty pork) frying pan on medium heat with a drizzle of oil.

Stir the grated garlic, smoked paprika, cider vinegar, ketchup and water for the sauce (see pantry for both amounts) into the pan. Bring to a boil and simmer until slightly thickened, 3-4 mins. 

Meanwhile, thinly slice the pork steaks.

Halve the ciabattas and pop them into the oven to warm through, 2-3 mins.

Once the sauce has thickened, stir the sliced pork into the sauce along with the butter (see pantry for amount) until melted.