Porto Bifanas Recipe
Posted in:
Pork
Tue, Sep 10, 2019
5 out of 5 with 65 ratings
Views: 110369 - Comments 9
Serve these delicious Porto bifanas (bifanas à moda do Porto) on fresh buns with a few spoons of the sauce and fries on the side.
| Preparation time | 15 min |
| Cooking Time | 55 min |
| Ready In | 2 h 10 min |
| Level of Difficulty | Easy |
| Servings | 4 |
Porto bifanas are a traditional Portuguese dish originating from the city of Porto. Bifanas are thin slices of pork loin that are marinated in a mixture of garlic, white wine, and spices, and then pan-fried until golden brown. They are typically served on a bread roll and topped with mustard, hot sauce, and/or sautéed onions.
Bifanas are a popular street food in Porto and can be found at cafes, food stalls, and restaurants throughout the city. They are often accompanied by a side of French fries and a cold beer.
Porto bifanas are considered a staple of Portuguese cuisine and are enjoyed by locals and visitors alike. They are a great option for a quick and tasty meal on the go, or for a casual lunch or dinner.
Ingredients
1 lb of thin pork cutlets 1/2 cup of olive oil5 cloves of garlic, crushed1 tablespoon of paprika2 tablespoons of hot red pepper sauce 3 bay leaves3/4 cup of white wine3/4 cup of beer4 tablespoons of whiskey2 tablespoons of Port wine1 small lemon, juiceCoarse salt (to taste)2 teaspoons of piri piri sauce
Get Portuguese ingredients 
Directions
- Put olive oil, rolled garlic cloves, paprika, pepper sauce and bay leaf in a pan and mix.
- Turn on the heat and let the garlic saute a little to release flavor but don't let it burn.
- Add the wine, beer, whiskey, port wine and a pinch of salt.
- When it boils, add the meat and mix it well in the sauce.
- Drizzle with half of the lemon juice, add the piri piri sauce and the remaiding lemon juice to the pan.
- Let it simmer for about 45 minutes, so that the meat is tender, if you see that you need more sauce, add some more beer or white wine (do not add water).
- Before removing from the heat, check the seasoning.
Recipe & Photo Credit: receitascomsabor.pt
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EddyMember since Oct 1, 2015 Location: n/a |
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Michele - 9 Months ago
I'm having family over tomorrow, but I wanted to make the febras today. Would it be ok to make a day ahead and refrigerate in the pan with the marinade. Then reheat tomorrow. Just wondering what your thoughts are on this?
Yes, it will be completely fine Michele, just make sure you cover the pan while you refrigerate and preheat on stove top.
9 Months ago
Sorry Gerry, this is a traditional bifana and it does not contain onions, try this one: bifana with onions.