LISBON-STYLE PORK BIFANA RECIPE
Bifanas are a matter of national pride. There are local variations of bifanas all over Portugal, but any Lisbonian will tell you theirs is the best. Thinly sliced pork is grilled and simmered in a rich, paprika-flavoured stock and served in a soft roll with sweet mustard and chilli. You'll need to marinate the pork overnight.
Provided by Adam Liaw
Categories Lunch
Time 30m
Yield SERVES 4
Number Of Ingredients 12
Steps:
- 1. Mix together the garlic, salt, 1 tsp paprika, 1 tbsp piri-piri sauce, vinegar, 1 cup of wine and the bay leaf in a large press-seal bag or lidded plastic container. Add the pork, mix well and marinate overnight. 2. Heat two teaspoons of the oil in a heavy frypan over medium heat. Remove the pork from the marinade, drain and fry in batches for a minute or so each side until lightly browned, then set aside. Add a little oil to the pan when cooking each batch. When all the pork is cooked, deglaze the pan with the remaining cup of wine and add the remaining one teaspoon of paprika and one tablespoon of piri-piri sauce. 3. Bring to a boil and reduce to a coating consistency, then return all the pork to the pan for a further minute, stirring well to coat in the sauce. 4. In a separate frypan, fry the onions in the remaining two tablespoons of oil until softened and caramelised. 5. Serve the pork with the onions in soft white rolls with sweet mustard and extra piri-piri sauce. Also try: Adam Liaw's Francesinha (Portuguese croque-madame)
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 (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 PORK
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
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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5/5 (193)Category Lunch, SnackCuisine PortugueseCalories 490 per serving
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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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