Bifanas De Porco Recipes
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.
Provided by Lennie
Categories Pork
Time P1DT10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Rinse the pork cutlets and then pat dry with paper towels.
- Place pork in a large heavy plastic bag (like a freezer ziploc 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 (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.
- Bring this to a boil, stirring the pan to get up any brown bits.
- Return all the pork to the skillet, reduce heat to low, and cook for about another minute.
BIFANAS DE PORCO
A traditional Portuguese dish - got this from my mom. Serve this in a bun - crusty buns work best. Adapted from Ana Patuleia Ortins' Portuguese Homestyle Cooking http://www.Portuguesecooking.com
Provided by Graybert
Categories Pork
Time P1DT15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Do this the day before: Mash the garlic and salt to form a paste.
- Add the hot pepper paste and 1 teaspoons of paprika.
- Coat the medallions with this paste and put them in a shallow dish.
- Pour the wine over all, make sure they all are covered.
- Refrigerate over night.
- When you are ready to cook them: Take the medallions out of the dish, and discard the marinade.
- Heat 1/2 cup of olive oil over med-high heat.
- Add the onions sautéing until brown.
- Add the rest of the paprika and cook for about 3 minutes.
- Cover and keep this warm.
- In a large skillet pour in enough olive oil to 1/2 of the bottom.
- Heat to very hot but not smoking.
- Brown the medallions a few at a time without crowding.
- Fry about 1 minute on each side.
Nutrition Facts : Calories 124.4, Fat 9.1, SaturatedFat 1.3, Sodium 197.4, Carbohydrate 3.9, Fiber 0.6, Sugar 1.5, Protein 0.4
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