Portuguese
Bifanas
Garlic and wine marinated pork rolls
Thin pork steaks marinated in garlic, white wine and paprika, simmered in the marinade and served in crusty rolls with mustard.
- Serves 4
- Prep 15 min
- Cook 20 min
- Total 35 min
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Ingredients
9 items · serves 4- 600 g thin pork loin steaks, beaten thin
- 4 cloves garlic, crushed
- 200 ml dry white wine
- 1 tsp sweet paprika
- 1 bay leaf
- 2 tbsp lard or olive oil
- 1 tsp salt
- 4 crusty white rolls (papo-seco)
- Mustard, to serve
Contains: wheat, mustard · May contain: sulphites (wine — check the label). Check product labels: brands differ.
Steps
4 steps- 1Mix the garlic, wine, paprika, bay leaf and salt, add the pork, turn to coat and leave for at least 2 hours, or overnight, in the fridge.
- 2Heat the lard or oil in a large frying pan over a high heat. Lift the pork from the marinade and fry it quickly, a minute a side, in batches.
- 3Return all the pork, pour in the marinade with 100 ml of water and simmer for 10 minutes, until the meat is tender and the sauce has reduced.
- 4Split the rolls, dip the cut sides in the pan juices, fill with the pork and serve with mustard.