Porto Style Pork Cutlets (Bifanas)

1. In a large pot, heat the olive oil and lard.
2. Add the bay leaves and coarsely chopped garlic cloves, and let them sauté for a bit.
3. Add the peeled tomato (without its juice) and cook on low heat for a while.
4. Then, add the tomato paste and white wine, and let it simmer for a few minutes on low heat.
5. Remove the bay leaves and blend everything with a hand blender until smooth.
6. Adjust the seasoning with salt and pepper, add the piri-piri sauce to your liking, and mix in the cumin.
7. Stir well and add the pork cutlets to the boiling sauce.
8. Cook for a few minutes, then add a bit of water, adjusting the seasoning if needed.
9. Let the pork simmer slowly in this liquid (I cooked it with the pot covered and on low heat), ensuring there's plenty of sauce.
10. Add more water (and adjust the seasoning) if necessary.
11. Serve hot, placing the sauce on the buns followed by the pork cutlets.

Recipe & Photo Credit: Para Cozinhar