1: How to make Portuguese Bifanas - North VS South, From our farm in Central Portugal

We make Portuguese Bifanas 2 ways and see which one we prefer.

Below are the ingredients for both recipes

North South

500g pork loin in strips 400g pork loin thinly sliced
25 pork lard 4 cloves garlic crushed
1 TBSP olive oil pinch of salt
1 medium onion diced 1 bay leaf
2 cloves garlic roughly chopped 2 TBSP piri-piri sauce
2 bay leaves 1/4 cup white wine vinegar
1 tsp cumin 2 cups white wine
1/2 tsp chilli powder 2 tsp paprika
1 tsp paprika (reserve 1 cup wine and 1tsp of
100g passata/tomato puree paprika for sauce at the end)
1 cup water 2 TBSP olive oil
300ml beer 4 crusty bread rolls
1/2 cup Port wine
salt and pepper to taste sweet mustard as optional sauce
4 crusty bread rolls

South:
Slice pork loin into thin slices, (can be tenderised and flattened a bit with a tenderiser if desired).
Prepare the marinade by crushing or mincing the garlic, then adding the bay leaves, salt and paprika to a bowl. Add the piri-piri(chilli) sauce, along with ½ cup of white wine vinegar and 1 cup of white wine and mixing together. Place the slices of pork into the marinade and allow to marinate for anything between 1-2 hours to overnight if you want.
In a hot pan, add some olive oil. Remove the pork slices from the marinade and fry for between 1 and 2 minutes per side until cooked and nicely browned. Remove from pan and place to one side.
Deglaze the pan with 1 cup of white wine, and add 1tsp paprika. Let recuce a bit and add pork slices back to pan to coat in the sauce and warm through.
Serve on a crusty roll, dipped in the sauce and add some sweet mustard as an option.

North:
Slice Pork into strips.
In a hot pan, add pork lard and let melt down. Once lard is melted, add a little olive oil, and a medium sized onion, finely chopped, and 2 bay leaves, and let onions soften. add 2 cloves of chopped garlic, and let cook until fragrant. Add 1 tsp paprika,1 tsp cumin and ½tsp piri-piri or chilli powder. Add 100g tomato puree, ½ cup port wine, and about 300ml beer, and ½ cup water. Get up to a simmer and cook for about 20 minutes and is starting to thicken, add the salt and pepper and stir through. Add the pork Ad stir, making sure all the pork is covered, and let cook covered for between 20 and 25 minutes, until pork is tender.
Serve on a crusty roll

Let us know which one is your favourite.