recipe for Cidereal Bifanas has been reproduced
courtesy of CiderPunk.com.
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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
to make Cidereal Bifanas
are a traditional Portuguese dish of pork medallions.
This variant uses the enzyme power of live artisan cider
to assist the marination process.
pork in a large glass or ceramic container.
remaining ingredients in a bowl and pour over the
pork, making sure the pork is completely immersed.
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!)
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.
served for breakfast with fried potatoes and eggs or
with fried plantains and rice 'n' peas.
with permission of CiderPunk.com