Bifana (Portuguese pork cutlets)

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24hrs 10mins

Ingredients Nutrition


  1. Rinse the pork cutlets and then pat dry with paper towels.
  2. Place pork in a large heavy plastic bag (like a freezer ziploc bag) and place in a large bowl.
  3. In a mixing bowl, combine one cup of the wine, the vinegar, garlic, bay leaf, 1/2 tsp of the pimento paste, 1/4 tsp of the paprika, peppercorns, cloves and piri-piri sauce.
  4. Pour this over pork, make sure all meat is coated, and seal the bag.
  5. Refrigerate for several hours or overnight, turning bag over in bowl frequently.
  6. Bring meat to room temperature before cooking.
  7. To cook, remove pork from marinade and lightly pat pork dry with paper towels.
  8. Heat a skillet over medium-high heat and melt lard, then cook pork in batches in hot lard; if your pork is thin it will likely only take a minute per side, at the most.
  9. When all the pork has been sauteed, drain off the fat and add the remaining wine (1/4 cup), remaining pimento paste (1/4 tsp), remaining paprika (1/4 tsp) to the skillet, as well as salt and pepper to taste.
  10. Bring this to a boil, stirring the pan to get up any brown bits.
  11. Return all the pork to the skillet, reduce heat to low, and cook for about another minute.

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