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Bifanas/ Pork Medallions
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Carne D'Espeto
Lisbon Steak Recipe
Meat Vegetables Recipe
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Roast Beef Recipe
Roast Meat Recipe


























Bifanas( Marinated Pork Medallions)

This recipe was adapted from Portuguese Homestyle Cooking by Ana Patuleia Ortins. To buy her great cookbook click here.

Bifanas de Porco ( sautéed medallions of marinated pork)

Do this the day before:

3 or 4 cloves of garlic, chopped
1 tsp. salt, coarse
1 tsp. hot pepper paste
3 tsp. paprika
2 cups of white wine
12 medallions of pork loin, cut evenly about a 1/4 inch.

Mash the garlic and salt to form a paste. Add the hot pepper paste and 1 tsp. of paprika.
Coat the medallions with this paste and put them in a shallow dish
Pour the wine over all, make sure they all are covered.
Refrigerate over night.

When you are ready to cook them;
Olive oil ( to fry in)
2 or 3 large onions

Take the medallions out of the dish, save the marinade.
Heat 1/2 cup of olive oil over med-high heat
Add the onions sautéing until brown
Add the rest of the paprika and cook for about 3 minutes.
Cover and keep this warm

In a large skillet pour in enough olive oil to 1/2 of the bottom.
Heat to very hot but not smoking.
Brown the medallions a few at a time without crowding.
Fry about 1 minute on each side.

Serve in crusty rolls with the onions.



        © Gil Sequira, 2003 All Rights Reserved.


                                            © Gil Sequira, 2003 All Rights Reserved.