Bifana (Portuguese Pork Cutlets) Recipe

Name: Bifana (Portuguese Pork Cutlets)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs boneless pork cutlets, cut very thin; 1 1/4 cups dry white wine, divided; 1/4 cup white wine vinegar; 2 cloves garlic, minced; 1 bay leaf, crumbled; 3/4 teaspoon pimiento, paste divided (available in Portuguese food stores); 1/2 teaspoon spanish paprika, divided; 1/4 teaspoon whole black peppercorn, crushed; 1/4 teaspoon whole cloves; 1/4 teaspoon piri-piri, sauce (or Tabasco sauce, if necessary); 2 tablespoons lard

Servings: persons

1 1/2 lbs boneless pork cutlets, cut very thin
1 1/4 cups dry white wine, divided
1/4 cup white wine vinegar
2 cloves garlic, minced
1 bay leaf, crumbled
3/4 teaspoon pimiento, paste divided (available in Portuguese food stores)
1/2 teaspoon spanish paprika, divided
1/4 teaspoon whole black peppercorn, crushed
1/4 teaspoon whole cloves
1/4 teaspoon piri-piri, sauce (or Tabasco sauce, if necessary)
2 tablespoons lard

1
Rinse the pork cutlets and then pat dry with paper towels.
2
Place pork in a large heavy plastic bag (like a freezer ziploc bag) and place in a large bowl.
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
Pour this over pork, make sure all meat is coated, and seal the bag.
5
Refrigerate for several hours or overnight, turning bag over in bowl frequently.
6
Bring meat to room temperature before cooking.
7
To cook, remove pork from marinade and lightly pat pork dry with paper towels.
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
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
Bring this to a boil, stirring the pan to get up any brown bits.
11
Return all the pork to the skillet, reduce heat to low, and cook for about another minute.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 lbs boneless pork cutlets, cut very thin, 1 1/4 cups dry white wine, divided, 1/4 cup white wine vinegar, 2 cloves garlic, minced, and more.

Yes, Bifana (Portuguese Pork Cutlets) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bifana (Portuguese Pork Cutlets)

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