Portuguese Pork Loin Sandwich (Bifes de porco)

MegaArtsygirl .

By
@MegaArtsygirl

This is a simple recipe I learned to make for my husband. You can add a bay leaf to the marinating process but I usually forget to add it and it still tastes yummy!


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Comments:
Serves:
6-8 people
Prep:
20 Min
Cook:
30 Min
Method:
Pan Fry

Ingredients

1 1/2 kg
pork loin fillets - thinly sliced by your butcher
2 large
white onions, sliced in rings
4 clove
garlic, finely chopped/crushed
1 Tbsp
crushed chilis
1 Tbsp
course sea salt
2 Tbsp
tomato paste
1/2 c
red wine vinegar + 2 tablespoons for cooking process
1/2 c
sunflower oil (or vegatable oil will do)

Step-By-Step

1In a pyrex casserole, sprinkle half of the chopped garlic, pepper flakes, salt and a dash of vinegar.
2Layer with the fillets and alternate the ingredients between layers. Cover and place in the fridge over night or in an hour if to be made on same day.
3Heat up the oil in a heavy pan at medium heat. Lower if the first fillet starts splashing too much.
4Preheat the oven at 350 degrees.
5Place as many fillets in the pan and let cook about 4 minutes on each side or until lightly browned.
6When the first batch of fillets are cooked place in a casserole and put in the warm oven.
7Once all fillets are fried, place the sliced onion in the pan with the same oil used for the fillets on medium heat.
8Once onions are browned, add the tomato paste and stir until the oil has a red tinge. Pour about 2 tablespoons of red wine vinegar and let it burn off for about 2 minutes. Take off heat.
9Remove the fillets from the oven and pour the onion mixture over the fillets. You may put in the oven on BROIL for 2 minutes to caramelize the onion.
10Serve the fillets in a toasted and crusty bun.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Portugese
Dietary Needs: Dairy Free
Other Tag: Heirloom