Portuguese Pork Loin Sandwich Bifes De Porco Recipes

PORTUGUESE PORK BIFANAS (SANDWICHES)

Steps:

• Pound the pork cutlets until they are very thin (1/8"), being careful not to tear the meat.
• Stir the wine, garlic, siracha, bay leaves, vinegar, paprika, and salt. Add the pork to a shallow pan and pour the marinade over top, and submerge the meat. Refrigerate for a minimum of 1-1/2 hours, tossing the meat several times.
• Heat a large skillet until hot, then add the lard. Fry the cutlets (reserve the marinade) quickly just until cooked through, about a minute per side, adding more lard as needed. Transfer the cooked meat to plate, and set aside.
• Slice the onions into 1/2 inch slices. Separate the rings then add them to the skillet and saute until softened, then add the peppers and saute several minutes. Discard the bay leaves, then pour the reserved marinade into the pan with the onions & peppers and heat for 5 minutes. Add the pork back into the skillet, reduce the heat to low, and simmer for 5 minutes.
• Slice the buns and spoon some of the sauce & vegetables over half of each bun, then pile with meat.

PORTUGUESE PORK LOIN SANDWICH (BIFES DE PORCO)

Steps:

• 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.