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Alice Castro's Bifana Recipe

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This recipe for Alice Castro's Bifana is from The Motta Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pork butt in thin strips
Marinade of white wine, salt and chopped garlic
Rendered pork
2 T. pork fat
2 T. olive oil
2 bay leaves
1 T. piripiri
pork
1 c. chicken broth
Directions:
Directions:
Mom recalled this recipe from her childhood. As best as I can interpret my sketchy notes: Make a marinade of white wine, salt, and chopped garlic and marinade the pork slices [for two hours, according to other bifana recipes]. Then put olive oil and pork fat in frying pan and heat to medium high. Add bay leaves, piripiri (hot sauce), and chicken broth [other recipes call for adding the rest of the marinade at the same time, then heating until it simmers]. Lower the heat, add the pork slices and cook one hour on low heat. Serve with noodles or rice.

 

 

 

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