Portuguese Pork Bifanas Sandwiches Recipes
PORTUGUESE PORK BIFANAS (SANDWICHES)
Make and share this Portuguese Pork Bifanas (Sandwiches) recipe from Food.com.
Provided by Chef Gorete
Categories Pork
Time 40m
Yield 4 Sandwiches, 4 serving(s)
Number Of Ingredients 12
Steps:
- Pound the pork cutlets until they are very thin (1/8"), being careful not to tear the meat.
- Stir the wine, garlic, siracha, bay leaves, vinegar, paprika, and salt. Add the pork to a shallow pan and pour the marinade over top, and submerge the meat. Refrigerate for a minimum of 1-1/2 hours, tossing the meat several times.
- Heat a large skillet until hot, then add the lard. Fry the cutlets (reserve the marinade) quickly just until cooked through, about a minute per side, adding more lard as needed. Transfer the cooked meat to plate, and set aside.
- Slice the onions into 1/2 inch slices. Separate the rings then add them to the skillet and saute until softened, then add the peppers and saute several minutes. Discard the bay leaves, then pour the reserved marinade into the pan with the onions & peppers and heat for 5 minutes. Add the pork back into the skillet, reduce the heat to low, and simmer for 5 minutes.
- Slice the buns and spoon some of the sauce & vegetables over half of each bun, then pile with meat.
Nutrition Facts : Calories 551.1, Fat 17.8, SaturatedFat 6.4, Cholesterol 121.5, Sodium 1027.8, Carbohydrate 36.2, Fiber 4.2, Sugar 8.4, Protein 44.3
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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.
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- Slip a slice of top round, a pork cutlet or pork chop into a zip-top bag or between two pieces of plastic wrap and pound it with a meat tenderizer or rolling pin until it’s very thin but not torn. Ideally, you want it to be the thickness of deli meat, less than 1/8 of an inch (3mm) thick. Repeat with the rest of the pork.
- Add the pork slices to a shallow pan and pour the marinade over top. Stir the pork in the liquid, making sure the slices are pretty much submerged. Refrigerate the pan for 1 to 1 1/2 hours, stirring the meat several times.
- Heat a large skillet over medium-high heat until very hot and add the lard. Fry the bifanas quickly until cooked through, about 1 minute per side. Add more lard if the pan threatens to dry out. Transfer the cooked bifanas to a plate.
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