🌟 Delicious Bifana (Portuguese Pork Cutlets) 🌟
If you’re on the lookout for a mouthwatering snack that’s brimming with flavor and Portuguese heritage, you’ve landed on the right recipe! This Bifana recipe, adapted from “Uma Casa Portuguesa” by Carla Azevedo, is a true delight. Bifana, a beloved snack in the Portuguese community, is renowned for its succulent, marinated pork cutlets that are perfect for any occasion. Let’s dive into this culinary journey and create a dish that will have everyone asking for seconds!
Preparation and Cooking Times ⏳
| Preparation Time | 24 hours |
|---|---|
| Cooking Time | 10 minutes |
| Total Time | 24 hours and 10 minutes |
Servings 🍽️
This recipe yields enough for 6 servings, making it ideal for a small gathering or a family snack.
Nutritional Information 🍏
Per Serving:
- Calories: 214.2 kcal
- Fat: 6.9 g
- Saturated Fat: 2.5 g
- Cholesterol: 66.4 mg
- Sodium: 211.6 mg
- Carbohydrates: 1.8 g
- Fiber: 0.1 g
- Sugar: 0.5 g
- Protein: 25.6 g
Ingredients 🌟
- 1 1/2 pounds of boneless pork cutlets
- 1 1/4 cups dry white wine, divided
- 1/4 cup white wine vinegar
- 2 cloves garlic, minced
- 1 bay leaf
- 3/4 teaspoon pimiento paste, divided
- 1/2 teaspoon paprika, divided
- 1/4 teaspoon whole black peppercorns
- 1/4 teaspoon whole cloves
- 1/4 teaspoon piri-piri sauce
- Salt and pepper, to taste
Instructions 📜
Step 1: Prepare the Pork Cutlets
- Rinse and Dry: Begin by rinsing the pork cutlets under cold water and then pat them dry with paper towels. This ensures the marinade will adhere properly to the meat.
- Marinade Prep: Place the pork cutlets in a large heavy-duty plastic bag (a freezer Ziploc bag works well) and set it in a large bowl to prevent any leaks.
Step 2: Create the Marinade
- Mix Marinade: In a mixing bowl, combine 1 cup of dry white wine, the white wine vinegar, minced garlic, bay leaf, 1/2 teaspoon of pimiento paste, 1/4 teaspoon of paprika, whole black peppercorns, whole cloves, and piri-piri sauce. Stir well to blend all the flavors.
- Marinate the Pork: Pour the marinade over the pork cutlets in the plastic bag. Seal the bag tightly, ensuring all the meat is coated with the marinade. Place the bag in the refrigerator and let it marinate for several hours or, ideally, overnight. Remember to turn the bag over in the bowl occasionally to ensure even marinating.
Step 3: Prepare to Cook
- Room Temperature: Before cooking, remove the pork cutlets from the refrigerator and allow them to come to room temperature. This helps the meat cook more evenly.
Step 4: Cooking the Pork
- Remove from Marinade: Take the pork cutlets out of the marinade and gently pat them dry with paper towels. This helps achieve a nice sear.
- Heat the Skillet: Heat a skillet over medium-high heat and add lard or your preferred cooking fat. Once the lard is melted and hot, add the pork cutlets in batches. If your cutlets are thin, they will only need about 1 minute per side to cook through.
- Remove Pork: Once all the pork is cooked, remove it from the skillet and set aside.
Step 5: Prepare the Sauce
- Make the Sauce: Drain off any excess fat from the skillet. Add the remaining 1/4 cup of dry white wine, 1/4 teaspoon of pimiento paste, and 1/4 teaspoon of paprika to the skillet. Season with salt and pepper to taste.
- Deglaze the Pan: Bring the mixture to a boil, stirring to loosen any browned bits from the bottom of the pan. This will create a flavorful sauce.
- Simmer the Pork: Return the cooked pork cutlets to the skillet, reduce the heat to low, and let them simmer in the sauce for about 1 minute. This allows the pork to absorb the delicious flavors of the sauce.
Step 6: Serve and Enjoy
- Plate the Bifana: Serve the bifana hot, either on a crusty roll for a traditional sandwich or on its own with a side of your favorite vegetables or salad. The combination of tender pork and rich, tangy sauce is simply irresistible!
Pro Tips and Variations ✨
- Bun Choice: For an authentic experience, serve the bifana on a Portuguese papo seco roll or a crusty bread roll.
- Spice Level: Adjust the amount of piri-piri sauce to suit your heat preference. Piri-piri can be quite spicy, so add more or less based on your taste.
- Marinade Time: While overnight marinating yields the best flavor, if you’re short on time, marinate for at least 4-6 hours.
- Cooking Fat: Traditional recipes use lard for cooking, but you can substitute with olive oil or vegetable oil if you prefer.
- Accompaniments: Serve with traditional Portuguese accompaniments like batatas fritas (fries) or a fresh salad for a complete meal.
Conclusion 🎉
This Bifana recipe brings the authentic flavors of Portugal right to your kitchen. The succulent, marinated pork cutlets, cooked to perfection and served with a rich sauce, are sure to become a favorite in your household. Whether you’re making this for a family gathering or a casual snack, it’s bound to impress with its simplicity and deliciousness. Enjoy your culinary journey to Portugal with this delightful Bifana recipe from Love With Recipes! 🌟
