Bifanas De Porco

Recipe by Graybert
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 24hrs 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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