Best 5 Bifana Recipes

BIFANA (PORTUGUESE PORK CUTLETS)

Steps:

• Rinse the pork cutlets and then pat dry with paper towels.
• Place pork in a large heavy plastic bag (like a freezer ziploc bag) and place in a large bowl.
• In 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.
• Pour this over pork, make sure all meat is coated, and seal the bag.
• Refrigerate for several hours or overnight, turning bag over in bowl frequently.
• Bring meat to room temperature before cooking.
• To cook, remove pork from marinade and lightly pat pork dry with paper towels.
• Heat 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.
• When 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.
• Bring this to a boil, stirring the pan to get up any brown bits.
• Return all the pork to the skillet, reduce heat to low, and cook for about another minute.

BIFANA (PORTUGUESE PORK CUTLETS)

Steps:

• 1. Place pork cutlets in a large heavy plastic ziptop bag and place in a large bowl.
• 2. In a mixing bowl, combine one cup of the wine, vinegar, garlic, bay leaves, 1 tbsp pimento paste (1/2 tbsp if using hot), 1/4 tsp paprika and piri-piri sauce. Pour this mixture over pork, making sure all meat is covered and seal bag.
• 3. Refrigerate for severl hours or overnight, turning bag frequently.
• 4. Bring meat to room temperature before cooking; to cook, heat skillet over med-high heat and melt lard, cook pork in batches. When pork is sauteed, drain off the fat and add remaining wine (1/4 cup), remaining pimento paste (1 tbsp, 1/2 tbsp if using hot), remaining paprika (1/4 tsp) to the skillet, as well as salt and pepper to taste.
• 5. Bring to a boil, stirring and scrapping up any brown bits. Return pork to the skillet, reduce heat to low and cook for a couple minutes.
• 6. Serve pork on fresh Portuguese buns (Papo Secos) topped with sauteed onions and about a tsp of cooking sauce.

PORK BIFANA (LISBON STYLE)

Steps:

• Marinate over night Marinade: garlic 1tsp paprika, 1TBS hot sauce, vinegar, 1 C wine, & bay leaf Drain pork slices and lightly brown in 2 tsp oil & set aside Deglaze w/ rest of wine Add rest of paprika & rest of hot sauce Bring to boil and reduce to coating cosistency Return pork to pan and stir to coat well Separately carmelize onion Serve onions and pork as sandwich or plated w/ potatoes (?), pasta (?), or??

BIFANA PORK

Steps:

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

BIFANA

Steps:

• To make the chutney: Combine sugar, vinegar, ginger, garlic, cumin, cinnamon, cloves and red pepper in a large saucepan. Bring to simmer over low heat, stirring occasionally, until sugar dissolves. Add rhubarb, onion and raisins. Increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly. Remove from heat and let cool completely.
• Preheat oven to 400 degrees F (200 degrees C).
• To cook pork: Sprinkle pork with cumin, salt and pepper. Heat oil in large, heavy skillet over high heat. Add pork and brown on all sides, about 5 minutes.
• Transfer pork to roasting pan. Brush with 6 tablespoons of the chutney. Place in preheated oven, brushing occasionally with 6 more tablespoons chutney. Cook until thermometer inserted into center registers 145 degrees (63 degrees C), about 25 minutes. Slice pork into medallions. Garnish with cilantro sprigs and serve with remaining chutney.