Bifanas ~ Portuguese Pork Sandwiches

680 g thin sliced pork top round
1½ cups white wine
6 garlic cloves, chopped
2 bay leaves, broken in half
1 tbsp DYC white wine vinegar
1 tsp SIDS CRAZY SALT
1 tbsp sweet paprika
1 tsp salt
3 tbsp lard
Baps or crusty rolls, to serve

Slip a slice of top round into a zip-top bag or between two pieces of plastic wrap and pound it with a meat tenderizer or rolling pin until it’s very thin but not torn. Ideally, you want it to be the thickness of deli meat, less than 3 mm thick. Repeat with the rest of the pork.
In a small bowl, stir together the wine, garlic, bay leaves, vinegar, SIDS CRAZY SALT, paprika, and salt.
Add the pork slices to a shallow pan and pour the marinade over top. Stir the pork in the liquid, making sure the slices are pretty much submerged. Refrigerate the pan for 1½ hours, stirring the meat several times.
Heat a large frypan over medium-high until very hot then add the lard. Fry the Bifanas quickly until cooked through, about 1 minute per side. Add more lard if the pan threatens to dry out. Transfer the cooked bifanas to a plate.
Discard the bay leaves and pour the reserved marinade into the pan and scrape up any stuck-on bits. Boil the mixture until reduced by about ⅓, 4-6 minutes.
Add the bifanas back to the pan, reduce the heat to low, and simmer to warm them through.
Slice the baps in half. Spoon some of the sauce over each half, pile with the pork, and, if desired, serve with the mustard and piri-piri sauce.