Bifanas — Portuguese Pork Steaks

Thin pork steaks marinated in garlic, white wine and paprika, fried and served with chips and a fried egg.

TIME BREAKDOWN
Prep: 15 min
Cook: 15 min
Total: 30 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 4 pork loin steaks (about 150g each), beaten thin
  • 4 cloves garlic, crushed
  • 2 bay leaves
  • 2 tsp paprika
  • 150ml dry white wine
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 30g butter
  • 4 eggs, for frying
  • Chips or boiled potatoes and a green salad, to serve

Method

  1. Mix the garlic, bay leaves, paprika, wine, olive oil, salt and pepper. Add the pork, turn to coat, cover and marinate in the fridge for at least 4 hours, or overnight.

  2. Drain the pork, keeping the marinade, and pat dry.

  3. Heat a large frying pan over a high heat and fry the steaks for 2 to 3 minutes per side until golden and cooked through. Set aside, covered.

  4. Pour the marinade into the pan and boil for 3 to 4 minutes until reduced to a glossy sauce. Whisk in the butter.

  5. Fry the eggs in a separate pan. Serve the steaks with the sauce, a fried egg each, chips and salad.