Bifanas

Cut the pork fillet into 3cm chunks and lie them on some parchment paper.

Fold parchment paper on top and using a rolling pin to flatten.

- Put the pork in a dish with about 1/4 teaspoon paprika per fillet, 1 clove of garlic per fillet, 1/2 cup of white wine, 2 bay leaves, salt and pepper.

Leave in the fridge to marinate for at least 3 hours but overnight will be better.

Remove the pork from the marinade and fry quickly in lots of butter or olive oil.

Remove the pork from the pan and add in the marinade and reduce by half, meanwhile open and toast your bread rolls.

Add the pork back to the pan to warm through.

Add mustard or peri-peri to the base of the rolls place your pork on top, and spoon some of the sauce on top.

Enjoy.