BIFANA (PORTUGUESE PORK CUTLETS)
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
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 RECIPE
The Bifana is the most classic Portuguese snack sandwich, served from North to South. Although they vary by region, this is the version that I'm used to. It's worth trying each regions version, though! What began in Vendas Novas decades ago, is now a staple in Portuguese Cuisine. I prefer to have mine with Mustard (south of Portugal style) after a long seafood dinner! Something about the warm bread and meat really drives it home!
Provided by David
Categories lunch Main Course Snack
Time 1h
Number Of Ingredients 11
Steps:
- Pound meat with a mallet to tenderize until thin, place meat in a bowl
- Season Pork with Salt, Pepper, Paprika
- OPTIONAL: Add Tablespoon of Massa Pimentao to meat
- Add Piri Piri, Bay Leaf, White White, and Garlic to bowl
- Let marinade at least 1 hour
- Add olive oil and butter to pan at medium high heat
- Add garlic to pan, do not burn (adjust temperature if needed)
- Fry Pork on both sides until golden brown, reserving marinade for later
- Remove pork from pan, deglaze pan with marinade reserved earlier
- Once sauce begins to simmer, add pork back to pan
- Cook on medium heat for about 5 minutes, until sauce thickens a bit
- Serve as a sandwich in a crispy Papo Seco, top with Mustard if desired
BIFANAS DE PORCO
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 http://www.Portuguesecooking.com
Provided by Graybert
Categories Pork
Time P1DT15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 124.4, Fat 9.1, SaturatedFat 1.3, Sodium 197.4, Carbohydrate 3.9, Fiber 0.6, Sugar 1.5, Protein 0.4
BIFANA
This dish fills the house with an incredible aroma. The sweet and sour flavor of the spiced rhubarb sauce is truly mouth-watering. If fresh rhubarb is not available, frozen may be used. You can substitute pork roast, chicken, duck or lamb for the pork tenderloin, if you wish.
Provided by Michele O'Sullivan
Categories Pork Tenderloin
Time 50m
Yield 4
Number Of Ingredients 16
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.
Nutrition Facts : Calories 535.7 calories, Carbohydrate 91.8 g, Cholesterol 73.5 mg, Fat 8 g, Fiber 4 g, Protein 28.2 g, SaturatedFat 1.9 g, Sodium 67.2 mg, Sugar 82.3 g
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??
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- Let’s start by tenderizing our pork cutlets. For that you can use a meat tenderizer or even a rolling pin to gently pound the pork cutlets one by one, both sides.
- Place the cutlets in a bowl. Season it with salt and pepper and then add the remaining marinade ingredients rubbing it into the meat. Make sure that everything is in contact with the pork. Cover the bowl with cling film and put it in the fridge for at least 4 hours or ideally overnight.
- Put a frying pan over medium heat and add the fat: lard, butter and olive oil. Once the mixture is hot, gently place in our pork meat, keeping the marinade aside. You may be thinking we are using too much fat but don’t worry, the idea here is to slowly ‘confit’ the pork instead of frying it like you would normally do with a steak.
- Once the oils start bubbling (about 5-8 minutes) flip the pork and add to the frying pan its marinade, including the garlic.
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- In a large lidded container, mix the sliced pork, crushed garlic, salt, 1 teaspoon of paprika, 1 tablespoon of piri-piri, the vinegar, 1 cup of white wine and bay leaf. Seal the container and marinate overnight in the fridge.
- Place a large frypan over medium heat. When hot, add the olive oil and wait until it becomes fragrant. Fry the pork in batches until lightly browned, and set aside. Add more oil between batches if the pork starts to stick.
- When the pork is cooked, deglaze the pan with the remaining cup of white wine. Add the remaining paprika and piri-piri and bring to the boil.
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