Recipes

[b][size=150]Bifanas[/size][/b]

The secret to great bifanas, or Portuguese pork sandwiches, is slicing the pork as thinly as possible and marinating it for 24 hours. If you’re in a pinch, two hours will do. The measurements are approximations, so taste as you go and use your judgement.

[b]Ingredients:[/b]

2 pork tenderloins
12 garlic cloves, diced
2 1/2 cups white wine
1/4 cup vinegar
2 tablespoons plus 1 teaspoon crushed red pepper, separated
2 tablespoons salt
Vegetable oil for frying
1/3 cup milk
Rolls

[b]Preparation:[/b]

Slice pork tenderloins into thin medallions and set aside. Combine garlic, white wine, vinegar, two tablespoons of crushed red pepper and salt, then taste and tweak. When you’re satisfied, add the pork and let marinate for at least two hours and up to 24 hours.

When it’s done marinating, heat oil in pan over medium heat. Fry pork medallions until brown and slightly crisp on edges.

Combine leftover oil and meat drippings with milk and one teaspoon crushed red pepper. Spoon sauce over the pork, then serve on rolls.