Ingredients for Bifana Pork
- 1/2 teaspoon salt
- 2 cloves garlic
- 1/4 cup dry white wine
- 2 tablespoons lard
- 1 tablespoon olive oil
- 1/2 cup chicken stock
- 1-2 teaspoons Tabasco sauce (to taste)
- 2 bay leaves
- 1 pound pork loin, sliced into 1/2-inch thick strips
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How to Make Bifana Pork
- Crush 2 cloves of garlic with 1/2 teaspoon of salt. Mix thoroughly with 1/4 cup of dry white wine.
- Marinate 1 lb pork loin (sliced into 1/2 inch thick strips) in the garlic-wine mixture for at least 1 hour (longer is better!).
- Heat 2 tablespoons of lard and 1 tablespoon of olive oil in a large frying pan over medium-high heat.
- Add 1/2 cup of chicken stock, 1-2 teaspoons of Piri Piri sauce (or Tabasco to taste), 2 bay leaves, and any remaining marinade to the pan.
- Bring the mixture to a gentle simmer.
- Add the marinated pork strips to the pan.
- Cover the pan and cook until the pork is tender and slightly browned, about 20 minutes, flipping halfway through.
- Serve immediately on crusty bread rolls for an authentic Bifana experience!
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
5g
Fat
176g
Carbs
1g
