bifana (portuguese pork cutlets)
(1 rating)
My mom used to make these Portuguese sandwiches all the time. So yummy on fresh Portuguese buns and sauteed onions
(1 rating)
yield
6 serving(s)
Ingredients For bifana (portuguese pork cutlets)
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1 1/2 lbboneless pork cutlets, cut very thin
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1 1/4 cdry white wine, divided
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1/4 cwhite wine vinegar
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3 clovegarlic, minced
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2bay leaves
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2 Tbsppimento paste, divided (available at portuguese food stores) *only 1 tbsp if using the "hot"
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1/2 tspspanish paprikka
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1/4 tsppiri-piri sauce (or tabasco if no piri-piri)
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2 Tbsplard
How To Make bifana (portuguese pork cutlets)
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1Place pork cutlets in a large heavy plastic ziptop bag and place in a large bowl.
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2In a mixing bowl, combine one cup of the wine, vinegar, garlic, bay leaves, 1 tbsp pimento paste (1/2 tbsp if using hot), 1/4 tsp paprika and piri-piri sauce. Pour this mixture over pork, making sure all meat is covered and seal bag.
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3Refrigerate for severl hours or overnight, turning bag frequently.
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4Bring meat to room temperature before cooking; to cook, heat skillet over med-high heat and melt lard, cook pork in batches. When pork is sauteed, drain off the fat and add remaining wine (1/4 cup), remaining pimento paste (1 tbsp, 1/2 tbsp if using hot), remaining paprika (1/4 tsp) to the skillet, as well as salt and pepper to taste.
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5Bring to a boil, stirring and scrapping up any brown bits. Return pork to the skillet, reduce heat to low and cook for a couple minutes.
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6Serve pork on fresh Portuguese buns (Papo Secos) topped with sauteed onions and about a tsp of cooking sauce.
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