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