Put a layer of pork in a bowl and season with salt, pepper, bay leaf, paprika powder, lemon juice and garlic. Layers until the meat is all. Pour plenty of white wine over the meat and let it steep for several hours.
Heat the lard in a large iron pan. Drain the meat slices and then fry them one after the other over high heat. When all the slices are fried, put them all in the pan and pour the marinade over them. Simmer until the liquid is nice and thick. Make sure you have a lot of sauce. Take a little more white wine if necessary.
Serve the meat in a roll or with a fried egg, french fries, salad and olives.
Lard is used in Portugal as a substitute for oil in the kitchen, for traditional dishes. It tolerates high temperatures when frying and gives it a very special taste.
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