BIFANAS |
Instructions : |
||||||||||||||||||||||||
01 Place each slice of pork between two pieces of plastic wrap , and pound with a rolling pin until thin . |
||||||||||||||||||||||||
02 In a small bowl , stir together the wine , garlic , bay leaves , vinegar , paprika and salt . |
||||||||||||||||||||||||
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 . |
||||||||||||||||||||||||
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 . |
||||||||||||||||||||||||
05 Pour the reserved marinade into the pan , discarding the bay leaves , and scrape up any bits . |
||||||||||||||||||||||||
EXCLUSIVE OFFER |
PARTICIPATING SAILINGS :
|
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 )
|
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 .
|
|||||||||||||||||||||
Enjoy a private , in-suite Champagne and caviar tasting experience to be served by your very own butler |
|
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
|
||||||||||||||||||||||
3 / 16 / 2025 Silver Dawn 9-Day Controtempo World Cruise |