Bifana Pork Recipes

BIFANA PORK

Bifana Pork image

This is a staple for the Portuguese. The marinating time is not included. Also.....the program does not recognize Piri Piri....so I put tabasco in...but please try to use the Piri Piri...it will give the authentic taste.

Provided by luvcookn

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 teaspoon salt
1 tablespoon garlic, peeled and finely chopped
1/2 cup white wine
2 tablespoons pork fat, rendered
2 tablespoons olive oil
1 cup chicken stock
2 teaspoons Tabasco sauce (preferably piri piri)
2 bay leaves
1 1/2 lbs boneless pork butt, sliced 1/8-inch thick

Steps:

Crush the garlic with the salt and mix with the wine.
Marinate the pork in this mixture for 1 hour.
Heat a large frying pan and add the lard and oil.
Add the chicken stock, piri piri, bay leaves and any remaining marinade.
Bring to a simmer. Add pork.
Cover and cook until the pork is tender, about 20 minutes.

BIFANA (PORTUGUESE PORK CUTLETS)

Bifana (Portuguese pork cutlets) image

Posted on behalf of a request. Here in Toronto (which has a large Portuguese community), every Portuguese food store likely sells bifana; except for the bakeries, I've seen it frequently. It's very tasty -- I've never made it, but I've bought it on occasion and eaten it at my Portuguese girlfriend's home many times as well. Bifana is regarded more as a snack than a meal. This recipe is from "Uma Casa Portuguesa" (Portuguese Home Cooking) by Carla Azevedo.

Provided by Lennie

Categories Pork

Time P1DT10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs boneless pork cutlets, cut very thin
1 1/4 cups dry white wine, divided
1/4 cup white wine vinegar
2 cloves garlic, minced
1 bay leaf, crumbled
3/4 teaspoon pimiento, paste divided (available in Portuguese food stores)
1/2 teaspoon spanish paprika, divided
1/4 teaspoon whole black peppercorn, crushed
1/4 teaspoon whole cloves
1/4 teaspoon piri-piri, sauce (or Tabasco sauce, if necessary)
2 tablespoons lard

Steps:

Rinse the pork cutlets and then pat dry with paper towels.
Place pork in a large heavy plastic bag (like a freezer ziploc bag) and place in a large bowl.
In a mixing bowl, combine one cup of the wine, the vinegar, garlic, bay leaf, 1/2 tsp of the pimento paste, 1/4 tsp of the paprika, peppercorns, cloves and piri-piri sauce.
Pour this over pork, make sure all meat is coated, and seal the bag.
Refrigerate for several hours or overnight, turning bag over in bowl frequently.
Bring meat to room temperature before cooking.
To cook, remove pork from marinade and lightly pat pork dry with paper towels.
Heat a skillet over medium-high heat and melt lard, then cook pork in batches in hot lard; if your pork is thin it will likely only take a minute per side, at the most.
When all the pork has been sauteed, drain off the fat and add the remaining wine (1/4 cup), remaining pimento paste (1/4 tsp), remaining paprika (1/4 tsp) to the skillet, as well as salt and pepper to taste.
Bring this to a boil, stirring the pan to get up any brown bits.
Return all the pork to the skillet, reduce heat to low, and cook for about another minute.

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