Zutaten für Bifanas De Porco
- 2 cloves garlic
- 1 teaspoon salt
- 1 teaspoon hot pepper paste
- 3 teaspoons paprika
- 1/2 cup dry white wine
- 1 lb pork medallions
- 3/4 cup olive oil
- 1 medium yellow onion
- crusty rolls
- fresh parsley (optional)
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Zubereitung von Bifanas De Porco
- **Marinate the Pork (Prepare the Day Before):** Mash 2 cloves garlic with 1 teaspoon salt to form a paste. Add 1 teaspoon hot pepper paste (or to taste) and 2 teaspoons paprika. Coat 1 lb pork medallions (about 6-8) with this paste and place in a shallow dish.
- **Marinate Overnight:** Pour 1/2 cup dry white wine over the medallions, ensuring they are fully submerged. Refrigerate overnight (at least 8 hours).
- **Sauté the Onions:** The next day, remove the medallions from the marinade (discard the marinade). Heat 1/2 cup olive oil in a large skillet over medium-high heat. Add 1 medium yellow onion, thinly sliced, and sauté until golden brown, about 5-7 minutes.
- **Bloom the Paprika:** Add 1 teaspoon paprika to the onions and cook for 3 minutes, stirring constantly.
- **Keep Onions Warm:** Cover and set aside to keep warm.
- **Sear the Pork:** In a separate large skillet, heat 1/4 cup olive oil over high heat until very hot but not smoking. Working in batches to avoid overcrowding, sear the pork medallions for 1 minute per side, until nicely browned.
- **Combine and Serve:** Add the seared pork medallions to the skillet with the onions. Gently toss to combine. Serve immediately on crusty rolls. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
6g
Fat
6g
Carbs
1g
