Bifana Pork

Submitted by luvcookn

"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."

 

• Ready In: 35mins
• Ingredients: 9
• Serves: 4

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

directions

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

Reviews

[Rinshinomori]

These were good and very simple to make. Thank you posting this recipe. Made for ZWT 5.

 

[CraftScout]

This was the most amazing pork I have ever tasted. Or my husband. Or my kids. Or my roommates. We all loved it, and you cannot imagine how unusual that is, and therefore how great this recipe is. I tried hard at 2 different stores, but I was unable to find Piri Piri, so I used Tabasco. I was prepared for something spicy that the kids wouldn't be able to eat. I was so wrong. The flavor of the sauce and pork was a mellowed yumminess that is impossible to describe. The ONLY thing I would change about this recipe would be to add cooked rice, to soak up some of that lovely liquid. I used pork loin, as my grocery store had no pork butt, and half bacon grease and half butter instead of lard (I had both, and didn't want to buy a pound of lard for a few tablespoons). I will be making this again for sure after the Tour. Made for ZWT5, for the Groovy GastroGnomes.