Ingredients
-
1 1/2
-
1 1/4
-
1/4
-
2
-
1
-
3/4
-
1/2
-
1/4
-
1/4
-
1/4
-
2
-
-
-
-
Directions
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 Uma Casa Portuguesa (Portuguese Home Cooking) by Carla Azevedo , This is an excellent way to quickly cook delicious pork cutlets For easy preparation, I recommend purchasing a jar of pimento paste (Carne de Pimento Choricero by Rajope), and increasing the amount of pimento paste to 1 3/4 tsp (3/4 tsp in the marinade, 1 tsp in the sauce) For an excellent paprika flavor, use 1/4 tsp sweet paprika in the marinade and 1/4 tsp smoked paprika in the sauce I also use bacon fat to fry the pork cutlets instead of lard Recommended amounts of salt/pepper: 1 tsp kosher salt and 1/2 tsp freshly ground black pepper This dish goes extremely well as a main course accompanied with black beans and steamed artichokes , This is an excellent way to quickly cook delicious pork cutlets For easy preparation, I recommend purchasing a jar of pimento paste (Carne de Pimento Choricero by Rajope), and increasing the amount of pimento paste to 1 3/4 tsp (3/4 tsp in the marinade, 1 tsp in the sauce) For an excellent paprika flavor, use 1/4 tsp sweet paprika in the marinade and 1/4 tsp smoked paprika in the sauce I also use bacon fat to fry the pork cutlets instead of lard Recommended amounts of salt/pepper: 1 tsp kosher salt and 1/2 tsp freshly ground black pepper This dish goes extremely well as a main course accompanied with black beans and steamed artichokes
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Steps
|
1
Done
|
Rinse the Pork Cutlets and Then Pat Dry With Paper Towels. |
|
2
Done
|
Place Pork in a Large Heavy Plastic Bag (like a Freezer Ziploc Bag) and Place in a Large Bowl. |
|
3
Done
|
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. |
|
4
Done
|
Pour This Over Pork, Make Sure All Meat Is Coated, and Seal the Bag. |
|
5
Done
|
Refrigerate For Several Hours or Overnight, Turning Bag Over in Bowl Frequently. |
|
6
Done
|
Bring Meat to Room Temperature Before Cooking. |
|
7
Done
|
to Cook, Remove Pork from Marinade and Lightly Pat Pork Dry With Paper Towels. |
|
8
Done
|
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. |
|
9
Done
|
When All the Pork Has Been Sauteed, Drain Off the Fat and Add the Remaining Wine (1/4 Cup), Remaining Pimento Paste (1/4 Tsp), Remaining Paprika (1/4 Tsp) to the Skillet, as Well as Salt and Pepper to Taste. |
|
10
Done
|
Bring This to a Boil, Stirring the Pan to Get Up Any Brown Bits. |
|
11
Done
|
Return All the Pork to the Skillet, Reduce Heat to Low, and Cook For About Another Minute. |
