Bifanas De Porco

READY IN: 24hrs 15mins
Recipe by Graybert

A traditional Portuguese dish - got this from my mom. Serve this in a bun - crusty buns work best. Adapted from Ana Patuleia Ortins' Portuguese Homestyle Cooking

Top Review by Mia 3

I'm Portuguese, and live in Portugal, and let me tell you, you've got this receipe down pact, don't forget the bayleaft. I'ts tradition. I'm glad someone remembered this receipe. Thank-you Graybert!!!!!!!!!!!!!!!!

Ingredients Nutrition


  1. Do this the day before: Mash the garlic and salt to form a paste.
  2. Add the hot pepper paste and 1 teaspoons of paprika.
  3. Coat the medallions with this paste and put them in a shallow dish.
  4. Pour the wine over all, make sure they all are covered.
  5. Refrigerate over night.
  6. When you are ready to cook them: Take the medallions out of the dish, and discard the marinade.
  7. Heat 1/2 cup of olive oil over med-high heat.
  8. Add the onions sautéing until brown.
  9. Add the rest of the paprika and cook for about 3 minutes.
  10. Cover and keep this warm.
  11. In a large skillet pour in enough olive oil to 1/2 of the bottom.
  12. Heat to very hot but not smoking.
  13. Brown the medallions a few at a time without crowding.
  14. Fry about 1 minute on each side.

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