BIFANAS |
Instructions: |
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01 Place each slice of pork between two pieces of plastic wrap, and pound with a rolling pin until thin. |
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02 In a small bowl, stir together the wine, garlic, bay leaves, vinegar, paprika and salt. |
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03 Place the pork slices in a shallow pan and pour the wine marinade on top. Stir, making sure all the slices are well covered, and refrigerate for about 2 hr. |
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04 Heat a large frying pan over medium-high heat until very hot and add the olive oil. Add meat, reserving the marinade, and fry until cooked through, about 1 min per side. Add more olive oil if the pan is too dry. Transfer the cooked meat to a plate. |
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05 Pour the reserved marinade into the pan, discarding the bay leaves, and scrape up any bits. |
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Enjoy a private, in-suite Champagne and caviar tasting experience to be served by your very own butler
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Sail Date Ship Name Itinerary
7 / 2 / 2026 Silver Moon 7-Day Vancouver to Seward
7 / 5 / 2026 Silver Ray
7 / 12 / 2026 Silver Nova
7 / 31 / 2026 Silver Muse
PARTICIPATING SAILINGS:
7-Day Monte Carlo to Rome( Civitavecchia)
7-Day Athens( Piraeus) to Athens( Piraeus)
10-Day Rome( Civitavecchia) to Barcelona
8 / 6 / 2026 Silver Moon 7-Day Seward to Vancouver
8 / 24 / 2026 Silver Ray 6-Day Barcelona to Monte Carlo
9 / 3 / 2026 Silver Moon 15-Day Seward to Tokyo
10 / 31 / 2026 Silver Moon 16-Day Tokyo to Singapore
11 / 16 / 2026 Silver Moon 18-Day Singapore to Sydney
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Ingredients:
1¼ lbs pork, thinly sliced and trimmed of fat
1 ½ cups white wine
6 garlic cloves, sliced
2 bay leaves
1 tbsp white wine vinegar( optional)
1 tbsp sweet paprika
1 tsp salt
3 tbsp olive oil
4 papo secos or crusty rolls, to serve
Yellow mustard and piri-piri sauce, to serve
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06 Let the mixture boil until reduced by about a third, for 4 to 6 mins.
07 Return the meat to the pan, reduce the heat to low and simmer briefly.
08 Slice the rolls in half. Spoon some of the sauce over each half, stuff with pork and, if desired, serve with yellow mustard and piri-piri sauce.
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12 / 29 / 2026 Silver Nova 8-Day San Juan to Miami |