Bifana de Porco done Southern-Style
Spicy marinaded pork cutlets are breaded and lightly fried than topped with piri piri sauce and mustard for a Southern play on the tradtional Portuguese bifana de porco.
Ingredients
- 1 lb thinly sliced pork loin half kilo
Marinade
- ¾ cup milk
- ¼ cup piri piri sauce
- 3 bay leaves
- 2 cloves garlic
- 1 tbsp smoked paprika can be substituted with sweet
- salt and pepper to taste
Breader
- 1 cup all-purpose flour
- ½ tsp salt
- 1 tsp pepper
- ½ tsp smoked paprika
- ½ tsp garlic powder
Finishing Up
- ½ cup vegetable oil for frying
- 4 chewy, crusty rolls
- piri piri sauce
- spicy, sweet mustard
Instructions
Marinade
- Cut pork slices into smaller pieces for easier slices - 2 to 4-inch pieces.
- Combine marinade ingredients in a Ziploc bag or container with a lid. Add sliced pork, cover or seal, and place in the fridge to marinated.
- Overnight adds the most flavor but minimum time is 30-minutes.
Cooking Up the Pork
- Heat 2 to 3 tablespoons of the oil over medium-high heat until almost smoking. While oil is heating, combine breader ingredients in a swallow bowl.
- To prepare for frying, dip pork into breader mix and then place into hot oil. Continue adding pork to the pan until it's full. Cook until golden brown on each side. Because the pork is so thin, it's going to cook fast, so keep an eye on it, as not to overcook and dry it out.
- Place pork on a rack to keep crispy while you fry up the rest in batches.
Putting It All Together
- Depending on your roll size, add 3 to 4 pieces of the pork, then top with piri piri sauce and mustard to taste. Enjoy.
