Bifanasdeporco Recipes

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BIFANAS DE PORCO



Bifanas De Porco image

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

3 -4 garlic cloves, chopped
1 teaspoon coarse salt
1 teaspoon hot pepper paste
3 teaspoons paprika
2 cups white wine
12 pork medallions, cut evenly about a 1/4 inch
1/2-3/4 cup olive oil (to fry in)
2 -3 large onions

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 PORK



Bifana Pork image

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.

Provided by luvcookn

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

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

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.

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