Bifanas - Porc mariné à la portugaise (recette traditionnelle)

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.

Cut pork shoulder into thin slices.

Place the sliced pork in a mixing bowl to prepare the marinade.

Mince 5-6 cloves of garlic finely and add to the marinade.

Cut bay leaves into small pieces and add to the marinade.

Add paprika to the marinade.

Pour in a good amount of dry white wine and mix well.

Cover the pork with plastic wrap to prevent it from drying out and let it marinate in the refrigerator for 24 hours.

The next day, heat a skillet over high heat and add a generous amount of olive oil.

Add the marinated pork to the skillet and cook until it starts to release juices.

Add tomato paste and more paprika to the skillet to enhance the sauce.

Pour in port wine to add sweetness and balance the acidity of the white wine.

Stir well and let the sauce reduce for about 15-20 minutes until it thickens and coats the pork.

Taste the sauce and adjust seasoning if necessary, adding sugar if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens