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Cidereal Bifanas

This recipe for Cidereal Bifanas has been reproduced courtesy of CiderPunk.com.

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Ingredients for Cidereal Bifanas

1 large glass or ceramic container with lid
3 lbs pork loin steaks, thinly sliced
2 pints of artisan cider
1/4 pint somerset cider vinegar
6 cloves garlic, crushed with the side of a knife
2 tbsp sea salt
2 tbsp olive oil
1 tbsp dried oregano
10 fresh bay leaves
1 tbsp black peppercorns, freshly crushed
1 small dried chili, crushed
1/4 pint olive oil

How to make Cidereal Bifanas

Bifanas are a traditional Portuguese dish of pork medallions. This variant uses the enzyme power of live artisan cider to assist the marination process.

  • Place pork in a large glass or ceramic container.
  • Mix remaining ingredients in a bowl and pour over the pork, making sure the pork is completely immersed.
  • Cover with a lid and place in the fridge for at least 7 days before using. (Although as with any marinading process, if you don't have enough time for that, any marination is better than none!)
  • When required remove pieces of pork from the marinade and dry with kitchen paper then fry in a little olive oil for 2 - 3 minutes each side.

Ideal served for breakfast with fried potatoes and eggs or with fried plantains and rice 'n' peas.

Serves 4

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