BIFANA (PORTUGUESE PORK CUTLETS)
Posted on behalf of a request. Here in Toronto (which has a large Portuguese community), every Portuguese food store likely sells bifana; except for the bakeries, I've seen it frequently. It's very tasty -- I've never made it, but I've bought it on occasion and eaten it at my Portuguese girlfriend's home many times as well. Bifana is regarded more as a snack than a meal. This recipe is from "Uma Casa Portuguesa" (Portuguese Home Cooking) by Carla Azevedo.
Provided by Lennie
Categories Pork
Time P1DT10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Rinse the pork cutlets and then pat dry with paper towels.
- Place pork in a large heavy plastic bag (like a freezer ziploc bag) and place in a large bowl.
- 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.
- Pour this over pork, make sure all meat is coated, and seal the bag.
- Refrigerate for several hours or overnight, turning bag over in bowl frequently.
- Bring meat to room temperature before cooking.
- To cook, remove pork from marinade and lightly pat pork dry with paper towels.
- 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.
- 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.
- Bring this to a boil, stirring the pan to get up any brown bits.
- Return all the pork to the skillet, reduce heat to low, and cook for about another minute.
WINE AND GARLIC PORK (PORTUGUESE VINA DOSH)
Ahh, 'Vina Dosh,' a Portuguese dish and tradition of my family during Christmas. It started getting passed down more than 80 years ago when my grandparents came to America from the Azore Islands! Easy to make, but lots of patience to wait for the marinade to make its magic. But, oh so worth the wait! As it was passed down to me, I share it with you. Serve with Portuguese Linguica, a pot of semi-sweet, bacon-laced baked beans, and some Portuguese sweet bread. Hawaiian sweet bread works in a pinch. You can use white wine or red wine in the marinade.
Provided by Cali-Chef
Categories World Cuisine Recipes European Portuguese
Time P2DT40m
Yield 8
Number Of Ingredients 10
Steps:
- Whisk red wine vinegar, red wine, garlic, bay leaves, cloves, black pepper, salt, and thyme together in a bowl; pour into a resealable plastic bag. Add the pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 days, turning occasionally.
- Preheat oven to 350 degrees F (175 degrees C).
- Drain the pork, reserving 1/2 cup of marinade. Put pork and reserved marinade in a baking dish.
- Bake in preheated oven until the pork is completely warmed, about 20 minutes. Drain as much liquid from the pork as possible.
- Heat vegetable oil in a large skillet over medium-low heat. Add the pork to the skillet in batches to prevent crowding; cook and stir in hot oil until completely browned and no longer pink in the center, 10 to 15 minutes.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 6.4 g, Cholesterol 67.1 mg, Fat 19.5 g, Fiber 0.8 g, Protein 17.8 g, SaturatedFat 6.4 g, Sodium 636.8 mg, Sugar 0.2 g
BIFANA (PORTUGUESE PORK CUTLETS)
My mom used to make these Portuguese sandwiches all the time. So yummy on fresh Portuguese buns and sauteed onions
Provided by Luci Vieira
Categories Pork
Number Of Ingredients 9
Steps:
- 1. Place pork cutlets in a large heavy plastic ziptop bag and place in a large bowl.
- 2. In a mixing bowl, combine one cup of the wine, vinegar, garlic, bay leaves, 1 tbsp pimento paste (1/2 tbsp if using hot), 1/4 tsp paprika and piri-piri sauce. Pour this mixture over pork, making sure all meat is covered and seal bag.
- 3. Refrigerate for severl hours or overnight, turning bag frequently.
- 4. Bring meat to room temperature before cooking; to cook, heat skillet over med-high heat and melt lard, cook pork in batches. When pork is sauteed, drain off the fat and add remaining wine (1/4 cup), remaining pimento paste (1 tbsp, 1/2 tbsp if using hot), remaining paprika (1/4 tsp) to the skillet, as well as salt and pepper to taste.
- 5. Bring to a boil, stirring and scrapping up any brown bits. Return pork to the skillet, reduce heat to low and cook for a couple minutes.
- 6. Serve pork on fresh Portuguese buns (Papo Secos) topped with sauteed onions and about a tsp of cooking sauce.
SLOW-COOKED SPICY PORTUGUESE CACOILA
You're probably used to pulled pork coated with barbecue sauce and made into sandwiches. Portuguese pulled pork is a spicy dish often served at our large family functions. Each cook generally adds his or her own touches that reflect their taste and Portuguese heritage. A mixture of beef roast and pork can be used. -Michele Merlino, Exeter, Rhode Island
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Place pork in a large bowl; add wine, garlic and seasonings. Turn to coat; cover and refrigerate overnight., Transfer pork mixture to a 5- or 6-qt. slow cooker; add onion and water. Cook, covered, on low 6-8 hours or until meat is tender. , Skim fat. Remove bay leaves. Shred meat with 2 forks. If desired, serve with a slotted spoon on bolillos.
Nutrition Facts : Calories 489 calories, Fat 20g fat (7g saturated fat), Cholesterol 90mg cholesterol, Sodium 1075mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 2g fiber), Protein 34g protein.
PORTUGUESE-STYLE PORK CHOPS (OR CHICKEN)
This recipe honors the Portuguese explorers who did so much to introduce peppers to the Old World. Try to start this the day before you plan to serve it so the paste can really flavor the meat. For Chicken variation, see directions in steps. Nice served with rice. From Eating Well.
Provided by Bev I Am
Categories Chicken
Time P1DT10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Prepare Portuguese-Style Paste (see recipe I posted).
- Place pork chops in a shallow glass dish and rub pepper paste over both sides.
- Pour wine over the chops.
- Cover and refrigerate for at least six hours or overnight, turning once or twice.
- Drain marinade into a small saucepan.
- Add oil and bring to a simmer.
- Reduce heat to medium-low and cook, stirring occasionally, until slighly thickened, about 15 minutes.
- Stir in pepper and salt.
- Measure out 1/4 cup sauce for basting.
- Keep remainder warm.
- Meanwhile, heat grill to medium-high.
- Lightly oil grill rack.
- Place the chops on the grill.
- Cook, basting occasionally with pepper sauce, until browned and just cooked through, 2 to 2 1/2 minutes per side for 1/2 inch thick chops.
- Serve immediately, passing remaining pepper sauce separately.
- Variation: Substitute boneless, skinless chicken breasts or skinned bone-in chicken for pork chops.
- Allow 4-6 minutes per side for boneless breasts, 20 to 30 minutes for bone-in pieces.
- Serves 6.
PORK CHOPS WITH HONEY-GARLIC SAUCE
The sauce on these honey garlic pork chops is so good, I sometimes double it so there's extra for dipping whatever veggie we have on the side. -Michelle Smith, Eldersburg, Maryland
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet coated with cooking spray, cook pork chops over medium heat until a thermometer reads 145°, 5-6 minutes on each side. Remove; let stand 5 minutes. Combine remaining ingredients; add to pan. Cook over medium heat 3-4 minutes, stirring occasionally. Serve with chops.
Nutrition Facts : Calories 249 calories, Fat 7g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 342mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
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- Slip a slice of top round, a pork cutlet or pork chop into a zip-top bag or between two pieces of plastic wrap and pound it with a meat tenderizer or rolling pin until it’s very thin but not torn. Ideally, you want it to be the thickness of deli meat, less than 1/8 of an inch (3mm) thick. Repeat with the rest of the pork.
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