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Bifana Portuguese Pork Cutlets

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Ingredients

Adjust Servings:
1 1/2 lbs boneless pork cutlets, cut very thin
1 1/4 cups dry white wine, divided
1/4 cup white wine vinegar
2 cloves garlic, minced
1 bay leaf, crumbled
3/4 teaspoon pimiento, paste divided (available in portuguese food stores)
1/2 teaspoon spanish paprika, divided
1/4 teaspoon whole black peppercorn, crushed
1/4 teaspoon whole cloves
1/4 teaspoon piri-piri, sauce (or tabasco sauce, if necessary)
2 tablespoons lard

Nutritional information

214.2
Calories
62 g
Calories From Fat
6.9 g
Total Fat
2.5 g
Saturated Fat
66.4 mg
Cholesterol
211.6 mg
Sodium
1.8 g
Carbs
0.1 g
Dietary Fiber
0.5 g
Sugars
25.6 g
Protein
169g
Serving Size

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Bifana Portuguese Pork Cutlets

Features:
    Cuisine:

    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.

    • 1470 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    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.

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