Bifanas

Cut the pork across the grain into slices 3–5 mm thick; if needed, pound them lightly so they're evenly thin.

Place the pork in a bowl, add the minced garlic, sweet paprika, bay leaf, salt, black pepper and 100 ml dry white wine. Mix well and leave to marinate in the fridge for 1 hour.

Remove the meat from the marinade, keeping the bay leaf aside, and don't discard the liquid. Heat a wide skillet with oil over medium-high heat.

Fry the pork in small batches for 1–2 minutes per side, until browned but still juicy. Transfer the cooked slices to a plate.

Pour the marinade and the remaining 50 ml of wine into the skillet, and add back the bay leaf. Bring to a boil and simmer for 5–7 minutes, scraping up the browned bits from the bottom, until the sauce thickens slightly.

Return the pork to the sauce and warm through for 2–3 minutes, turning the slices so they get coated in the wine-garlic gravy.

Split the buns, toast them lightly in a dry skillet or oven, fill with the pork, drizzle with the sauce and serve with mustard.