Bifana (Portuguese Pork Cutlets)

Luci Vieira

By
@habsgirllv

My mom used to make these Portuguese sandwiches all the time. So yummy on fresh Portuguese buns and sauteed onions


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Comments:

Serves:

6

Ingredients

1 1/2 lb
boneless pork cutlets, cut very thin
1 1/4 c
dry white wine, divided
1/4 c
white wine vinegar
3 clove
garlic, minced
2
bay leaves
2 Tbsp
pimento paste, divided (available at portuguese food stores) *only 1 tbsp if using the "hot"
1/2 tsp
spanish paprikka
1/4 tsp
piri-piri sauce (or tabasco if no piri-piri)
2 Tbsp
lard

Directions Step-By-Step

1
Place pork cutlets in a large heavy plastic ziptop bag and place in a large bowl.
2
In 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.
3
Refrigerate for severl hours or overnight, turning bag frequently.
4
Bring 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.
5
Bring 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.
6
Serve pork on fresh Portuguese buns (Papo Secos) topped with sauteed onions and about a tsp of cooking sauce.

About this Recipe

Course/Dish: Pork
Hashtags: #sandwich, #Portugues