Portuguese Bifanas

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Craving the savory flavors of Portugal? This Bifanas recipe features tender pork marinated in garlic and white wine, pan-fried to perfection, and served in a Portuguese Roll (papo secos). A must-try!

Prep Time10

Cook Time12

Marinating time6

Total Time6 22

Course: Dinner

Cuisine: Portuguese

Keyword: bifanas, pork

Servings: people

Calories: 232cal

Author: Amy Desrosiers

Cost: $15

Equipment

Large cast iron skillet
one-gallon zipper bag
cutting board & knife
tongs
Measuring Cups & spoons
Stovetop

Ingredients

12 slices thinly cut pork chips or pork lion no more than ¼" thickness
1½ cups white wine *do not use cooking wine. Use a dry white wine you'd actually drink.
8 cloves garlic minced
1 red bell pepper sliced
1 sweet onion sliced
1 large bay leaf broken up *or 3 small ones -use your judgement
4 tablespooons fresh lemon juice *juice of half a large lemon
4 tablespoons orange juice
1 tablespoon crushed red pepper
1 tablespoon smoked paprika
1 teaspoon ground white pepper
¾ teaspoon kosher salt *add more to taste if you prefer
4 tablespoons lard *for frying pork
6 Portuguese Rolls papo secos

Instructions

Marinating Bifanas

Add pork to a one-gallon sized zippered bag. Add the minced garlic, white wine, bay leaf, crushed pepper, lemon juice, orange juice, paprika, salt, and pepper. You will also want to add the sliced pepper and onions.
Secure the zipper top of the bag. With your hands, gently work the bag ensuring each slice is well-coated.
Refrigerate for at least 2 hours, or ideally, 4-8 hours. You can marinate it overnight for an even more intense taste.

Pan-Frying Bifanas

Heat a large skillet over medium-high heat. Add lard, tallow, or olive oil.
Using tongs, remove the pork slices from the marinade, letting any excess drip off. Cook each slice for a short time, until it’s cooked through and slightly golden. Since the pork is thinly sliced, this will only take 2-3 minutes per side. The internal temperature should reach 145°F (63°C). Use a meat thermometer to be accurate.
Place cooked pork pieces on a plate and cover with foil.
Add the bag contents to the skillet, and use a wooden spatula to remove any browned bits. Simmer the leftover marinade, and veggies until it reduces slightly and thickens to your liking, which usually takes around 5-10 minutes.
Remove pan from the heat, and return the pork to the pan and gently spoon over the marinade, and veggies.
Serve pork slices and veggies on a Portuguese roll ( papo secos). Enjoy!

Notes

Nutritional facts may vary and are meant to be a guide.

Nutrition