Bifanas

Ingredients

  • Pork loin sliced thinly, beaten with a meat tenderizer

Marinate in

  • 4-6 garlic cloves (minced)
  • 3/4 tsp. oregano spice
  • 3/4 tsp. thyme
  • 3/4 tsp. basil
  • 1/4c to 1/2 Worcestershire sauce.
  • 1/4c Oyster sauce
  • 1/4c lemon juice
  • 1c white wine
  • 1 beer
  • white vinegar for taste (1/2 cup or so)
  • balsamic vinegar
  • salt & pepper
  • sprig of parsley
  • 1 teaspoon paprika (optional)
  • Frank’s hot sauce (optional)

Blend together and add 2-3 bay leaves.

Directions

  • Mix marinade ingredients, add pork, and marinate 24 hours.
  • In a large skillet, heat olive oil over medium-high heat.
  • Add 4 cutlets at a time from the marinade. Sauté in heated skillet until just beginning to brown on both sides, turning only once, about 1 ½ minutes per side.
  • Bake crispy fries in the oven while frying pork-lions

Eat

  • 2-3 pork cutlets on a fresh Portuguese Rolls (or Kaiser, Dinner Roll)
  • Butter / mayo (miracle whip or helmans) either side.
  • Ketchup & Mustard or Piri-Piri
  • 3-5 Yum yum or Bread and butter pickles (some people like Yum Yum, some Bread and butter, have both available)
  • Combine with a caesar or greek salad.

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