By Eddy − On Tuesday, March 9, 2021, 3 years ago in
Pork Recipes
5 out of 5 with 19 ratings
comments: 5 - views: 35176
| Preparation time | 20 min |
| Cooking Time | 20 min |
| Ready In | 40 min |
| Level of Difficulty | Easy |
| Servings | 4 |
Ingredients
1 and 1⁄2 lbs of thinly sliced pork cutlets, trimmed of fat1 and 1⁄2 cups of white wine6 garlic cloves, chopped1/2 bell pepper, cleaned and sliced1 and 1⁄2 tablespoons siracha or hot chili sauce (optional)2 bay leaves, split in half1 tablespoon of white wine vinegar1 tablespoon of paprika1 and 1⁄4 teaspoons of kosher salt3 tablespoons of lard2 large onions, sliced4 crusty buns
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Preparation
- 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, pour the marinade over top, and submerge the meat.
- Refrigerate for 1 and 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 a plate and set aside.
- Add the onions and bell pepper to the skillet and saute until softened.
- Discard the bay leaves, then pour the reserved marinade into the pan with the onions and bell pepper, 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 & onions over half of each bun, then pile with meat.
Recipe & Photo Credit: Chef Gorete, Food.com
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Maria
I love the receipe os marinated bifanas Portuguese
2 months ago, Tuesday, February 13, 2024
Lina
I can’t have any alcohol in the house , we have a recovering alcoholic and don’t want to add to temptation . So what else can I use
1 year ago, Saturday, April 1, 2023
reply
Jane
Butter ;) the wine marinades the meat and yes it does give it flavor too- so maybe add a little apple cider too.
1 year ago, Sunday, April 2, 2023
Cheryl
My mil is a wonderful Portuguese cook but sometimes it is hard for me to understand her since I can not speak or understand Portuguese I am so glad for your site now I can learn to cook the same for as her Thank you for this site
2 years ago, Monday, January 17, 2022
