Best 2 Bifana Portuguese Pork Cutlets Recipes

**Bifana: A Taste of Portugal's Culinary Heritage**

Bifana is a classic Portuguese sandwich that captures the essence of the country's rich culinary traditions. Originating from the northern city of Porto, this delectable dish has gained immense popularity across the nation and is now a beloved symbol of Portuguese cuisine. Bifana revolves around tender pork cutlets, expertly seasoned and grilled to perfection, nestled within a soft and crusty bread roll. The magic lies in the marinade, which typically includes a blend of garlic, white wine, bay leaves, and piri piri, imparting a symphony of flavors. This tantalizing sandwich is often served with a side of crispy fries, making it an irresistible treat. While the traditional bifana reigns supreme, there are exciting variations that cater to various tastes. From the classic bifana à portuguesa to the bifana com queijo (with cheese) and bifana de frango (chicken bifana), each rendition offers a unique culinary experience. Discover the secrets behind this iconic Portuguese dish and embark on a culinary journey that will leave your taste buds craving for more.

Here are our top 2 tried and tested recipes!

BIFANA (PORTUGUESE PORK CUTLETS)

Bifana (Portuguese pork cutlets) image

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.

Provided by Lennie

Categories Pork

Time P1DT10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

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

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)

Bifana (Portuguese Pork Cutlets) image

My mom used to make these Portuguese sandwiches all the time. So yummy on fresh Portuguese buns and sauteed onions

Provided by Luci Vieira

Categories Pork

Number Of Ingredients 9

Ingredients

1 1/2 lb boneless pork cutlets, cut very thin
1 1/4 c dry white wine, divided
1/4 c white wine vinegar
3 clove garlic, minced
2 bay leaves
2 Tbsp pimento paste, divided (available at portuguese food stores) *only 1 tbsp if using the "hot"
1/2 tsp spanish paprikka
1/4 tsp piri-piri sauce (or tabasco if no piri-piri)
2 Tbsp lard

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.

Tips:

Choose thin pork cutlets for a tender and juicy result.
Marinate the pork in a flavorful mixture of garlic, paprika, bay leaf, white wine, and olive oil for at least 30 minutes, or up to overnight, to infuse it with flavor.
Sear the pork cutlets in a hot pan until golden brown and crispy on both sides to create a delicious crust.
Baste the pork cutlets with the marinade while cooking to keep them moist and add extra flavor.
Serve the bifanas immediately on crusty bread rolls, topped with a spicy piri piri sauce, thinly sliced onions, and a sprinkle of chopped parsley for a traditional Portuguese experience.