Bifana Pork Food
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)
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.
BIFANAS DE PORCO
A traditional Portuguese dish - got this from my mom. Serve this in a bun - crusty buns work best. Adapted from Ana Patuleia Ortins' Portuguese Homestyle Cooking http://www.Portuguesecooking.com
Provided by Graybert
Categories Pork
Time P1DT15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Do this the day before: Mash the garlic and salt to form a paste.
- Add the hot pepper paste and 1 teaspoons of paprika.
- Coat the medallions with this paste and put them in a shallow dish.
- Pour the wine over all, make sure they all are covered.
- Refrigerate over night.
- When you are ready to cook them: Take the medallions out of the dish, and discard the marinade.
- Heat 1/2 cup of olive oil over med-high heat.
- Add the onions sautéing until brown.
- Add the rest of the paprika and cook for about 3 minutes.
- Cover and keep this warm.
- In a large skillet pour in enough olive oil to 1/2 of the bottom.
- Heat to very hot but not smoking.
- Brown the medallions a few at a time without crowding.
- Fry about 1 minute on each side.
Nutrition Facts : Calories 124.4, Fat 9.1, SaturatedFat 1.3, Sodium 197.4, Carbohydrate 3.9, Fiber 0.6, Sugar 1.5, Protein 0.4
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TRADITIONAL PORTUGUESE BIFANA RECIPE - WE TRAVEL PORTUGAL
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5/5 (193)Category Lunch, SnackCuisine PortugueseCalories 490 per serving
- 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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