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Le Chaudron recipe
Bifana porc mariné
Portuguese marinated pork sandwich
⏱ 40 minServes 4Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
600 g (21 oz)pork shoulder, cut into thin cutlets
4Portuguese rolls
4 clovesgarlic, crushed
200 ml (¾ cup)dry white wine
1 teaspoonpaprika
2 tbspolive oil
- 600 g (21 oz) pork shoulder, cut into thin cutlets
- 4 Portuguese rolls
- 4 cloves garlic, crushed
- 200 ml (¾ cup) dry white wine
- 1 teaspoon paprika
- 2 tbsp olive oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Marinate the pork cutlets in the white wine with the crushed garlic and paprika for 30 minutes to tenderize and flavor them.
- Heat the oil in the sauté pan and sear the drained cutlets for 2 minutes per side until browned.
- Pour the marinade into the pan and reduce for 5 minutes into a flavorful sauce that coats the meat.
- Cook the pork in the sauce for 3 more minutes so it stays tender and soaks up the flavor.
- Split the Portuguese rolls and warm them briefly so they’re soft and warm for assembling.
- Fill each roll with sauce-coated pork and serve right away, hot and juicy.
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