Bifana (Portuguese Pork Cutlets)

1. 1

   Rinse the pork cutlets and then pat dry with paper towels.

2. 2

   Place pork in a large heavy plastic bag (like a freezer ziploc bag) and place in a large bowl.

3. 3

   In a mixing bowl, combine one cup of the wine, the vinegar, garlic, bay leaf, 1/2 tsp of the pimento paste, 1/4 tsp of the paprika, peppercorns, cloves and piri-piri sauce.

4. 4

   Pour this over pork, make sure all meat is coated, and seal the bag.

5. 5

   Refrigerate for several hours or overnight, turning bag over in bowl frequently.

6. 6

   Bring meat to room temperature before cooking.

7. 7

   To cook, remove pork from marinade and lightly pat pork dry with paper towels.

8. 8

   Heat a skillet over medium-high heat and melt lard, then cook pork in batches in hot lard; if your pork is thin it will likely only take a minute per side, at the most.

9. 9

   When all the pork has been sauteed, drain off the fat and add the remaining wine (1/4 cup), remaining pimento paste (1/4 tsp), remaining paprika (1/4 tsp) to the skillet, as well as salt and pepper to taste.

10. 10

    Bring this to a boil, stirring the pan to get up any brown bits.

11. 11

    Return all the pork to the skillet, reduce heat to low, and cook for about another minute.

* Per serving · 4 servings · Values may vary.