Bifana (Portuguese Pork Cutlets)
- 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
How to Make Bifana (Portuguese Pork Cutlets)
- 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.