By Chef Gorete − On Tuesday, March 9, 2021, 1 Year ago in Pork Recipes
5 out of 5 with 9 ratings
comments: 2 - views: 16346

Gorete's Portuguese Bifanas Recipe

This delicious Portuguese bifanas recipe (receita de bifanas) is from a family friend who is a great cook.
Preparation time 20 min
Cooking Time 20 min
Ready In 40 min
Level of DifficultyEasy
Servings4
Info
This delicious Portuguese bifanas recipe (receita de bifanas) is from a family friend who is a great cook.
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
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
* Get Portuguese ingredients & stuff Get Portuguese ingredients and other stuff at Amazon.com
Directions
  1. Pound the pork cutlets until they are very thin (1/8"), being careful not to tear the meat.
  2. Stir the wine, garlic, siracha, bay leaves, vinegar, paprika, and salt.
  3. Add the pork to a shallow pan, pour the marinade over top, and submerge the meat. 
  4. Refrigerate for 1 and 1/2 hours, tossing the meat several times.
  5. Heat a large skillet until hot, then add the lard.
  6. Fry the cutlets (reserve the marinade) quickly just until cooked through, about a minute per side, adding more lard as needed.
  7. Transfer the cooked meat to a plate and set aside.
  8. Add the onions and bell pepper to the skillet and saute until softened.
  9. Discard the bay leaves, then pour the reserved marinade into the pan with the onions and bell pepper, and heat for 5 minutes. 
  10. Add the pork back into the skillet, reduce the heat to low, and simmer for 5 minutes.
  11. 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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Comments
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
4 Months ago, Monday, January 17, 2022
reply (+1) (-0)
Eddy
Glad to hear Cheryl and you're welcome, enjoy.
4 Months ago, Monday, January 17, 2022
(+0) (-0)
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