Preparation time: 10 min | Cooking time: 40 min | Serves: 3 bifanas
INGREDIENTS:
- 1kg pork bifanas
- 3 traditional bread rolls
- 330ml Portuguese beer
- 300ml white wine
- 250ml lard
- 7 garlic cloves
- 3 bay leaves
- 1 tablespoon piri-piri
- Salt, pepper and sweet paprika to taste
- Mustard to taste
PREPARATION:
Place one bifana at a time between two sheets of cling film and flatten them well by beating with a rolling pin, this will make the meat more tender and flavourful!
Add the peeled and sliced garlic cloves, salt, pepper, melted lard, sweet paprika and bay leaves. Mix everything well and set aside.
In the same pan, sauté the chopped onion and chopped garlic, add the bay leaves, tomato paste and stir everything together. Season with sweet paprika and pepper and mix well.
In a saucepan, melt the lard. Add the crushed garlic and bay leaf.
Now add the beer, white wine and mustard. Stir everything together and bring to a boil.
Add the bifanas and let them cook over low heat for about 30 minutes, or until tender. Turn the meat occasionally to absorb all the sauce!
Meanwhile, cut the bread in half and lightly toast it, this makes all the difference!
Place the bifanas in the bread and drizzle with a little of the meat sauce, don't forget the sauce, that's the secret! Add mustard to taste... and it's ready! Your Bifanas no Pão, with all the traditional Portuguese flavour! Enjoy!
