24 hrs 10 mins
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.
My Private Note
Units: US | Metric
- 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
- 1Rinse the pork cutlets and then pat dry with paper towels.
- 2Place pork in a large heavy plastic bag (like a freezer ziploc bag) and place in a large bowl.
- 3In 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.
- 4Pour this over pork, make sure all meat is coated, and seal the bag.
- 5Refrigerate for several hours or overnight, turning bag over in bowl frequently.
- 6Bring meat to room temperature before cooking.
- 7To cook, remove pork from marinade and lightly pat pork dry with paper towels.
- 8Heat 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.
- 9When 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.
- 10Bring this to a boil, stirring the pan to get up any brown bits.
- 11Return all the pork to the skillet, reduce heat to low, and cook for about another minute.
Browse Our Top Pork Recipes
You Might Also Like...View All Pork Recipes
Nutritional Facts for Bifana (Portuguese pork cutlets)
Serving Size: 1 (169 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 214.1
- Calories from Fat 62
- Total Fat 6.9 g
- Saturated Fat 2.4 g
- Cholesterol 66.4 mg
- Sodium 211.5 mg
- Total Carbohydrate 1.7 g
- Dietary Fiber 0.1 g
- Sugars 0.5 g
- Protein 25.5 g
The following items or measurements are not included:
white wine vinegar