Bifanas - Portuguese Bifanas - Easy Recipe

pork loin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is more economical.

white wine

🥗Healthier: vegetable broth

💰Cheaper: water with vinegar

Vegetable broth adds flavor without alcohol, and vinegar in water mimics acidity.

Start by tenderizing the pork cutlets using a meat mallet and plastic wrap.

Season the tenderized pork cutlets with salt and pepper.

Chop the garlic cloves into slices and add them to a mixing bowl.

Add sweet paprika, ground black pepper, ground white pepper, hot pepper sauce, and beer to the bowl with garlic and mix well to create the marinade.

Place the pork cutlets into the marinade, cover with plastic wrap, and refrigerate for 5 to 6 hours.

Slice the onions and red bell pepper into thick slices.

Remove the marinated pork from the refrigerator after 6 hours.

Heat olive oil in a frying pan until hot, enough to cover the bottom.

Fry the pork cutlets for about 1 minute on each side until lightly browned, then set aside on a plate.

Add the sliced onions and red bell pepper to the same frying pan and sauté for 5 to 8 minutes, stirring occasionally to avoid burning.

Once the onions and peppers are softened but still crunchy, place the fried pork cutlets on top of the sautéed vegetables.

Pour the remaining marinade and tomato sauce over the pork and vegetables, cover with a lid, and simmer for 8 to 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens