Bifanas à Moda do Porto
Equipment
Ingredients
Ingredients
pork tenderloin (thinly sliced, pounded)
700 g
onion (sliced into half-moons)
2 piece
garlic (minced)
4 clove
bay leaf
2 piece
lard
1 tbsp
olive oil
1 tbsp
red pepper paste
1 tbsp
paprika
1 tsp
tomato (peeled, chopped)
2 piece
mustard
1 tsp
worcestershire sauce
1 tsp
cumin (ground)
0.5 tsp
white wine
150 ml
beer
150 ml
salt
1 tsp
black pepper (freshly ground)
0.5 tsp
Instructions
Prepare ingredients
Slice the onions into half-moons, mince the garlic, and pound the pork slices thin if not already done.
Sauté onions and garlic
Heat lard and olive oil in a pan, add onions and garlic, and cook until soft and fragrant.
Add spices and aromatics
Stir in bay leaves, red pepper paste, paprika, cumin, mustard, Worcestershire sauce, and tomato.
Brown the pork
Add the pounded pork slices to the pan and brown on both sides.
Deglaze and simmer
Pour in white wine and beer, then simmer covered until the pork is tender and sauce thickens.
Season and finish
Season with salt and freshly ground black pepper. Serve hot in crusty rolls or with potatoes.
Original recipe
Storage
Best reheated in a pan to preserve texture
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