Bifana (Portuguese Pork Cutlets)
1 1/2 lbboneless pork cutlets, cut very thin
1 1/4 cdry white wine, divided
1/4 cwhite wine vinegar
3 clovegarlic, minced
2 Tbsppimento paste, divided (available at portuguese food stores) *only 1 tbsp if using the "hot"
1/2 tspspanish paprikka
1/4 tsppiri-piri sauce (or tabasco if no piri-piri)
How to Make Bifana (Portuguese Pork Cutlets)
- Place pork cutlets in a large heavy plastic ziptop bag and place in a large bowl.
- 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.
- Refrigerate for severl hours or overnight, turning bag frequently.
- 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.
- 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.
- Serve pork on fresh Portuguese buns (Papo Secos) topped with sauteed onions and about a tsp of cooking sauce.