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Monthly Archives: July 2015


Through a series of very fortunate events, Rob found himself surrounded by Portuguese culture as a result of his soccer friends. As a result we were introduced to the bifana- an incredibly versatile pork cutlet sandwich. Need a post-game snack? Bifana. Dinner? Bifana. Lunch? Bifana.

Served with a fried potato of some sort (shoestring fries are a good one), this is a quick (once marinated) meal for all occasions. It’s best on crusty Portuguese rolls.

  • 1.5lb boneless pork cutlets, cut thin
  • 1 cup dry white wine + 1/4 cup
  • 1/4 cup white wine vinegar
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 2 tablespoons pimento paste, divided (1 and 1)
  • 1/2 teaspoon Spanish paprika (divided into two quarters)
  • 1/4 teaspoon piri-piri sauce (or to taste for heat)
  • Fat for frying
  1. If desired, pound pork cutlets with a meat mallet.
  2. In a mixing bowl, combine one cup wine, vinegar, garlic, bayleaves, one tablespoon pimento paste, paprika, and piri-piri sauce. Mix well.
  3. Place pork cutlets into a Ziploc bag. Pour prepared marinade over pork. Using Archemedes’ Principle, displace air in bag and seal.
  4. Refrigerate overnight at minimum. Turn bag whenever so inclined, though if the air is properly removed the need is minimal.
  5. When ready to prepare, sauté pork in fat (butter or lard) in a large skillet. Work in small batches, create a golden brown crust if possible.
  6. (OPTIONAL) When pork is done, drain off the fat and deglaze pan with wine. Add remaining tablespoon pimento paste and paprika along with salt and pepper as desired. Bring to a boil and return pork to pan.
  7. Serve on crusty Portuguese rolls. Add sautéed onions, peppers, and cheese as desired.