By Eddy − On Tuesday, September 10, 2019, 4 years ago in
Pork Recipes
5 out of 5 with 78 ratings
comments: 9 - views: 131152
| Preparation time | 15 min |
| Cooking Time | 55 min |
| Ready In | 2 h 10 min |
| Level of Difficulty | Easy |
| Servings | 4 |
Ingredients
1 lb of thin pork cutlets 1/2 cup of olive oil5 cloves of garlic, crushed1 tablespoon of paprika2 tablespoons of hot red pepper sauce 3 bay leaves3/4 cup of white wine3/4 cup of beer4 tablespoons of whiskey2 tablespoons of Port wine1 small lemon, juiceCoarse salt (to taste)2 teaspoons of piri piri sauce
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Preparation
- Put olive oil, rolled garlic cloves, paprika, pepper sauce and bay leaf in a pan and mix.
- Turn on the heat and let the garlic saute a little to release flavor but don't let it burn.
- Add the wine, beer, whiskey, port wine and a pinch of salt.
- When it boils, add the meat and mix it well in the sauce.
- Drizzle with half of the lemon juice, add the piri piri sauce and the remaiding lemon juice to the pan.
- Let it simmer for about 45 minutes, so that the meat is tender, if you see that you need more sauce, add some more beer or white wine (do not add water).
- Before removing from the heat, check the seasoning.
Recipe & Photo Credit: receitascomsabor.pt
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gerry
No Onion in this recipe? I love fried onions with my bifana.
1 year ago, Saturday, April 22, 2023
reply
Sorry Gerry, this is a traditional bifana and it does not contain onions, try this one: bifana with onions.
1 year ago, Saturday, April 22, 2023
Michele
I'm having family over tomorrow, but I wanted to make the febras today. Would it be ok to make a day ahead and refrigerate in the pan with the marinade. Then reheat tomorrow. Just wondering what your thoughts are on this?
1 year ago, Saturday, September 24, 2022