To begin, place the pork slices in a large bowl. Add minced garlic, paprika, piri-piri, bay leaf, salt, pepper, white wine, vinegar, and olive oil. Mix well to coat the pork evenly. Cover and marinate in the fridge for at least 2 hours, preferably overnight. Move on to prepping your bread.

Slice the papo seco rolls in half and set aside. If preferred, warm them gently in the oven at 150°C for 5 minutes before serving. Transition to cooking the pork.

Heat a large frying pan over medium to high heat. Add a tablespoon of lard or butter for extra flavour (optional). Remove the pork slices from the marinade (reserving the liquid) and cook in batches until browned on both sides. Proceed to add the marinade.

Once all pork is seared, return it all to the pan and pour in the reserved marinade. Let it simmer gently for 10–15 minutes until the liquid reduces slightly and the pork absorbs the flavours. Move to sandwich assembly.

Lay the pork slices generously onto the bottom half of each roll, spooning over a bit of the pan juices for moisture. Spread a touch of mustard on the top half, if desired. Transition to final touches.

Serve the bifanas hot with mustard or extra piri-piri sauce on the side. These are best eaten immediately while juicy and warm. A cold beer and crisps or fries make perfect companions for this street food classic.