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!


Featured Pinch Tips Video

Rating:

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)

Directions Step-By-Step

1
In a pyrex casserole, sprinkle half of the chopped garlic, pepper flakes, salt and a dash of vinegar.
2
Layer 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.
3
Heat up the oil in a heavy pan at medium heat. Lower if the first fillet starts splashing too much.
4
Preheat the oven at 350 degrees.
5
Place as many fillets in the pan and let cook about 4 minutes on each side or until lightly browned.
6
When the first batch of fillets are cooked place in a casserole and put in the warm oven.
7
Once all fillets are fried, place the sliced onion in the pan with the same oil used for the fillets on medium heat.
8
Once 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.
9
Remove 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.
10
Serve 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