Bifana Portuguese Pork Cutlets Recipe

Ingredients for Bifana Portuguese Pork Cutlets

• Boneless Pork Cutlets
• Dry White Wine
• White Wine Vinegar
• 4 cloves garlic, minced
• 1 bay leaf
• Pimiento
• 1/2 tsp paprika
• Whole Black Peppercorn
• Whole Cloves
• Piri Piri
• 2 tbsp lard

How to Make Bifana Portuguese Pork Cutlets

1. Rinse 1 lb pork cutlets and pat them completely dry with paper towels.
2. Place the pork cutlets in a large, heavy-duty resealable plastic bag.
3. In a mixing bowl, whisk together 1 cup dry white wine, 1/4 cup red wine vinegar, 4 cloves minced garlic, 1 bay leaf, 1/2 tsp pimento paste, 1/4 tsp paprika, 1 tsp black peppercorns, 2 whole cloves, and 1 tsp piri-piri sauce (or to taste).
4. Pour the marinade over the pork in the bag, ensuring all the meat is coated. Seal the bag tightly.
5. Refrigerate for at least 4 hours, or preferably overnight, turning the bag occasionally to distribute the marinade evenly.
6. Remove the pork from the refrigerator 30 minutes before cooking to bring it to room temperature.
7. Remove the pork from the marinade and pat it dry with paper towels.
8. Heat 2 tbsp lard in a large skillet over medium-high heat. Cook the pork cutlets in batches, ensuring not to overcrowd the pan. Cook for approximately 1-2 minutes per side, or until golden brown and cooked through. Thinner cutlets will cook faster.
9. Once all the pork is cooked, remove it from the skillet and set aside. Drain off excess lard, reserving about 1 tbsp.
10. Add the remaining 1/2 cup dry white wine, 1/2 tsp pimento paste, 1/4 tsp paprika, salt, and pepper to taste to the skillet. Bring to a boil, scraping up any browned bits from the bottom of the pan.
11. Return the cooked pork to the skillet. Reduce the heat to low, and simmer for about 1 minute to allow the sauce to thicken slightly and coat the pork.
12. Serve immediately on crusty bread rolls or as a standalone dish. Enjoy!