Bifana Pork |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 teaspoon salt | 1 tablespoon peeled and finely chopped garlic | 1/2 cup white wine |
| 2 tablespoons pork fat, rendered | 2 tablespoons olive oil | 1 cup Chicken Stock or use canned |
| 2 teaspoons Piri Piri | 2 bay leaves | 1-1/2 pounds boneless pork butt, sliced 1/8 inch thick |
| 1 | Crush the garlic with the salt and mix with the wine. Marinate the pork in this mixture for 1 hour. |
| 2 | Heat a large frying pan and add the lard and oil. Add the Chicken Stock, Piri Piri, bay leaves, and any remaining marinade. Bring to a simmer. Add the pork. Cover and cook until the pork is tender, about 20 minutes. |