For 4 people
Step 1 of 8Bifana
600 g pork shoulder blade4 garlic3 garlic2 bay leaf1 teaspoon smoked paprika100 g smoked lardons150 ml dry white wine1 tablespoon red wine vinegar100 ml dry white wine1 pinch gray sea salt1 pinch gray sea salt1 pinch black pepper ground1 tablespoon red pepper paste1 pinch hot pepper d'Espelette1 pinch black pepper ground
Slice 600 g pork loin as thinly as possible, almost like shavings. In a dish, mix the meat with the minced garlic, bay leaf, smoked paprika, massa de pimentão, white wine, salt, and pepper. Let it rest for at least 2 hours to allow the meat to absorb the flavors.