lunch · dairy-free
Garlic pork bifanas
Thin pork cutlets seared with paprika and finished in a garlicky white wine pan sauce, then tucked into crusty rolls for a quick sandwich.
- Time
- 25min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Pound the pork to 6 mm (1/4 in) thick and rub it with the paprika. Mince the garlic.
-
2
Heat the oil in a skillet and sear the cutlets until they reach 63°C (145°F). Set them on a clean plate to rest for at least 3 minutes.
-
3
Add the garlic to the pan and stir briefly, then pour in the wine and boil it down by half.
-
4
Dip each cutlet in the sauce and tuck it into a split roll.
