Bifanas de Porco ( sautÃ©ed medallions of marinated pork)
Do this the day before:
3 or 4 cloves of garlic, chopped
1 tsp. salt, coarse
1 tsp. hot pepper paste
3 tsp. paprika
2 cups of white wine
12 medallions of pork loin, cut evenly about a 1/4 inch.
Mash the garlic and salt to form a paste. Add the hot pepper paste and 1 tsp. of paprika.
Coat the medallions with this paste and put them in a shallow dish
Pour the wine over all, make sure they all are covered.
Refrigerate over night.
When you are ready to cook them;
Olive oil ( to fry in)
2 or 3 large onions
Take the medallions out of the dish, save the marinade.
Heat 1/2 cup of olive oil over med-high heat
Add the onions sautÃ©ing until brown
Add the rest of the paprika and cook for about 3 minutes.
Cover and keep this warm
In a large skillet pour in enough olive oil to 1/2 of the bottom.
Heat to very hot but not smoking.
Brown the medallions a few at a time without crowding.
Fry about 1 minute on each side.
Serve in crusty rolls with the onions.