Portuguese-Style Spicy Pork Bifana Sandwich

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your steak out of the fridge, open the packet and let it adjust to room temperature

Cut your potatoes (skins on) into chips then add the chips to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp

Peel and finely slice your brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-low heat

Once hot, add the sliced onion with a pinch of salt and cook for 8-10 min or until caramelised

Once done, transfer the caramelised onion to a plate and reserve the pan

Meanwhile, peel and roughly chop your garlic

Combine the chopped garlic, ground paprika, white wine vinegar, bay leaf[ves] and chilli flakes (can't handle the heat? Go easy!) in a large bowl with a drizzle of olive oil

Season with a generous pinch of salt and pepper and stir it all together – this is your spicy marinade

Pat your pork loin steak[s] dry with kitchen paper

Trim the fat from your pork loin steak[s]

Slice the trimmed steak finely

Add the sliced pork to the spicy marinade and give everything a good mix up until fully combined

Combine your mustard ketchup and mayo in a small bowl – this is your sweet mustard mayo

Once the chips are almost cooked, add your ciabatta[s] to a baking tray (or two!) and put the tray[s] in the oven for 3-4 min or until they're hot and crusty

Once done, carefully cut it in half

Wash your salad, then pat it dry with kitchen paper

Return the reserved pan to a high heat

Once hot, add the marinated pork and any remaining marinade from the bowl and cook for 3-4 min on each side or until fragrant and cooked through (no pink meat!)

Add your Chinese rice wine and cook for 30 secs further, stirring until the pork is coated in the sauce – this is your Portuguese-style spicy pork