Bifana

    Bifana

    22saves
    1hr


    76 people made this

    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.

    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.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate