Bifana Portuguese Pork Cutlets
Posted on behalf of a request. Here in toronto (which has a large portuguese community), every portuguese food store likely sells bifana; except for the bakeries, i've seen it frequently. It's very tasty -- i've never made it, but i've bought it on occasion and eaten it at my portuguese girlfriend's home many times as well. Bifana is regarded more as a snack than a meal. This recipe is from
Steps
Rinse the pork cutlets and then pat dry with paper towels.
Place pork in a large heavy plastic bag and place in a large bowl.
In a mixing bowl , combine one cup of the wine , the vinegar , garlic , bay leaf , 1 / 2 tsp of the pimento paste , 1 / 4 tsp of the paprika , peppercorns , cloves and piri-piri sauce.
Pour this over pork , make sure all meat is coated , and seal the bag.
Refrigerate for several hours or overnight , turning bag over in bowl frequently.
Bring meat to room temperature before cooking.
To cook , remove pork from marinade and lightly pat pork dry with paper towels.
Heat a skillet over medium-high heat and melt lard , then cook pork in batches in hot lard.
If your pork is thin it will likely only take a minute per side , at the most.
When all the pork has been sauteed , drain off the fat and add the remaining wine , remaining pimento paste , remaining paprika to the skillet , as well as salt and pepper to taste.
Bring this to a boil , stirring the pan to g.
Ingredients
boneless pork cutlets, dry white wine, white wine vinegar, garlic, bay leaf, pimiento, paprika, whole black peppercorn, whole cloves, piri-piri, lard