Portuguese Pork Febras with Onions Recipe

1. Season the thin pork cutlets with a little salt two hours before cooking.
2. In a large frying pan or wide pot, drizzle a generous amount of olive oil and cover the bottom with a layer of onion rings.
3. Add a layer of pork cutlets over the onions.
4. On top of that, layer more onions, sliced garlic, bay leaves, pepper strips, and canned tomato with its juice.
5. Add another layer of pork cutlets, followed by another final layer of onion and remaining garlic, pepper, tomatoes or whatever you have left.
6. Pour the white wine over everything and add a final drizzle of olive oil.
7. If you like a bit of heat, add a touch of chili or hot sauce.
8. Place over high heat until it starts to bubble, then lower to the minimum heat and let it simmer slowly for about 1 hour, or until the pork is tender.
9. Taste and adjust salt if needed.
10. Serve with Portuguese-style red bean rice (arroz de feijão).

Recipe & Photo Credit: Receitas de Portugal