Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  

Recipe for :

Cidereal Bifanas

This recipe for Cidereal Bifanas has been reproduced courtesy of is all about artisan Cider - direct from the Producers - and is best described in their own words:

It's our mission to bring the wonders of farmhouse cider to the masses.

Visit our shop and treat yourself to these fine artisan products <click here>

We love the magic golden juice, and we've collected a few of our favourite producers here for your delectation.

We have a recipes section, where all the recipes featured are made using our artisan ciders.

We also maintain an interesting blog, full of information about cider makers and cider making. To visit Blog <click here>

. . . and if you are a publican - supplys artisan, farmhouse, craft ciders to the pub trade.

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

Published with permission of