Layer the pork in a large ceramic bowl or Tupperware container (I slice it lengthwise to make it thinner). Add the wine, vinegar, bay leaves, chillies, salt and pepper.Then cover and marinate for at least 3 days, stirring daily. When ready to cook the pork, transfer to a large heavy pot (not iron) and add the marinade. Cover and simmer over the low heat for 1/2 hour. Drain pork.
Quickly moisten the bread slices by touching each side to the surface of the hot marinade. Then spread on paper towelling and let it dry (or dry in oven/grill).
Raise the heat under the marinade so that it bubbles gently, and boil uncovered to reduce while you proceed with the recipe. Add a little sugar if you want to cut the sourness of the vinegar a little.
In a heavy frying pan, brown the pork lightly on both sides in olive oil and butter over medium high heat.
Remove and keep warm.
Quickly brown bread on both sides in the pan drippings, adding more olive oil and butter as needed.
To serve, arrange bread on a platter, top with overlapping sliced pork, then spoon some of the reduced marinade on top.
Serve the rest of the marinade as gravy.
This delicious dish can be accompanied with mashed potatoes, or sweet potato, other vegetables of your choice and a young fruity red wine.