Bifana

    (83)
    1 hour

    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.


    76 people made this

    Ingredients
    Serves: 4 

    • 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

    Method
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. 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.
    2. Preheat oven to 200 C / Gas 6.
    3. 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.
    4. 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.
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    Reviews & ratings
    Average global rating:
    (83)

    Reviews in English (63)

    by
    58

    we loved it. My husband asked me to bookmark this so I could cook it for our guests. after the chutney is made the rest is quick and easy! my advice would be to cook the chutney early (a day or a few hours)and put it away until the time you do the roast.  -  17 Jan 2001  (Review from Allrecipes US | Canada)

    by
    47

    This is fantastic--so good! I made it for Father's Day several years ago for a pork-loving father, and now it's a tradition. My mother makes it almost every large dinner party she's hosted. I serve it with couscous with golden raisins and green onions and a green salad. It is a huge hit with everyone that tastes it!  -  05 Jun 2002  (Review from Allrecipes US | Canada)

    by
    31

    I'd love to give the recipe 5 stars but the presentation with the cooked rhubarb on top just didn't look very good. The taste, however, was definitely a keeper, so I think I'll roast the seasoned/seared pork tenderloin until done and then serve the spiced rhubarb sauce on the side!  -  25 Feb 2003  (Review from Allrecipes US | Canada)

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