Gorete's Portuguese Bifanas (Pork Cutlets)


Ingredients
1 and 1⁄2 lbs of thinly sliced pork cutlets, trimmed of fat1 and 1⁄2 cups of white wine6 garlic cloves, chopped1/2 bell pepper, cleaned and sliced1 and 1⁄2 tablespoons siracha or hot chili sauce (optional)2 bay leaves, split in half1 tablespoon of white wine vinegar1 tablespoon of paprika1 and 1⁄4 teaspoons of kosher salt3 tablespoons of lard2 large onions, sliced4 crusty buns
Preparation
  1. Pound the pork cutlets until they are very thin (1/8"), being careful not to tear the meat.
  2. Stir the wine, garlic, siracha, bay leaves, vinegar, paprika, and salt.
  3. Add the pork to a shallow pan, pour the marinade over top, and submerge the meat. 
  4. Refrigerate for 1 and 1/2 hours, tossing the meat several times.
  5. Heat a large skillet until hot, then add the lard.
  6. Fry the cutlets (reserve the marinade) quickly just until cooked through, about a minute per side, adding more lard as needed.
  7. Transfer the cooked meat to a plate and set aside.
  8. Add the onions and bell pepper to the skillet and saute until softened.
  9. Discard the bay leaves, then pour the reserved marinade into the pan with the onions and bell pepper, and heat for 5 minutes. 
  10. Add the pork back into the skillet, reduce the heat to low, and simmer for 5 minutes.
  11. Slice the buns and spoon some of the sauce & onions over half of each bun, then pile with meat.
Recipe & Photo Credit: Chef Gorete, Food.com
Preparation time 20 min
Cooking Time 20 min
Ready In 40 min
Level of DifficultyEasy
Servings4
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