1: How to make Portuguese Bifanas - North VS South, From our farm in Central Portugal

pork loin

🥗Healthier: turkey breast

💰Cheaper: pork shoulder

Turkey breast is leaner, while pork shoulder is more affordable.

white wine

🥗Healthier: apple cider vinegar

💰Cheaper: chicken broth

Apple cider vinegar adds acidity without calories; chicken broth is often cheaper.

Melt pork lard and extra virgin olive oil in a pan.

Add 1 medium onion sliced fine and 2 bay leaves to the pan and cook for about a minute.

Add 2 cloves of roughly chopped garlic and cook until fragrant and onions soften.

Stir in 100 grams of tomato puree, 1/2 cup of port, 600 ml of beer, and 1/2 cup of water.

Add 1 teaspoon of paprika, 1 teaspoon of cumin, and 1/2 teaspoon of peri-peri, and let simmer for about 20 minutes.

Season the sauce with sea salt and black pepper, then taste.

Cut pork steaklets into smaller pieces and add to the sauce, cooking for 20-25 minutes.

For the southern style, marinate the pork steaklets for over 2 hours.

Fry the marinated steaklets in batches for about 1 minute on each side until cooked.

Deglaze the pan with 1 cup of white wine and 1 teaspoon of paprika, allowing it to reduce.

Add the cooked steaklets back into the pan to coat in the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens