About this recipe:Bifana is a Portuguese preparation of pork, normally eaten as a sandwich. Making it at home fills the house with an incredible aroma. The spiced rhubarb chutney is truly mouth-watering.
150g caster sugar
75ml cider vinegar
1 tablespoon minced fresh root ginger
1 tablespoon garlic granules
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon dried red chilli flakes
500g diced rhubarb
75g chopped red onion
5 tablespoons sultanas
675g pork fillet
2 teaspoons ground cumin
salt and pepper to taste
1 tablespoon olive oil
4 sprigs fresh coriander, for garnish
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:40min › Ready in:1hr
To make the chutney: Combine sugar, vinegar, ginger, garlic, cumin, cinnamon, cloves and red chilli flakes in a large saucepan. Bring to simmer over low heat, stirring occasionally, until sugar dissolves. Add rhubarb, onion and sultanas. Increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly. Remove from heat and let cool completely.
Preheat oven to 200 C / Gas 6.
To cook pork: Sprinkle pork with cumin, salt and pepper. Heat oil in large, heavy frying pan over high heat. Add pork and brown on all sides, about 5 minutes.
Transfer pork to a roasting tin. Brush with 6 tablespoons of the chutney. Place in preheated oven, brushing occasionally with 6 more tablespoons chutney. Cook until thermometer inserted into centre registers 68 degrees C, about 25 minutes. Slice pork into medallions. Garnish with coriander sprigs and serve with remaining chutney.