Bifanas De Porco Recipe

Ingredients for Bifanas De Porco

• Garlic Cloves
• Coarse Salt
• 1 teaspoon hot pepper paste (or to taste)
• 3 teaspoons paprika
• White Wine
• 1 lb pork medallions (about 6-8)
• 3/4 cup olive oil
• 1 medium yellow onion, thinly sliced

How to Make Bifanas De Porco

1. **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.
2. **Marinate Overnight:** Pour 1/2 cup dry white wine over the medallions, ensuring they are fully submerged. Refrigerate overnight (at least 8 hours).
3. **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.
4. **Bloom the Paprika:** Add 1 teaspoon paprika to the onions and cook for 3 minutes, stirring constantly.
5. **Keep Onions Warm:** Cover and set aside to keep warm.
6. **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.
7. **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).