Pork bifanas with mustard

Name: Pork bifanas with mustard
Ingredients: 4 thin slices of pork leg (600 g); 2 tablespoons pork lard; 1 teaspoon salt; 1/2 teaspoon ground pepper; 100 ml white wine; 3 tablespoons mustard; 165 ml beer; 1 garlic clove; 1 small pot Knorr liquid meat stock concentrate (28 g); 600 g potatoes; 1000 ml sunflower oil

Meat - Pork bifanas with mustard by Zina B. - Recipia

Pork bifanas with mustard are usually served in a bread roll with sauce or on a plate with fries. Thin slices of pork leg are browned in lard, then briefly simmered in a sauce with white wine, beer and mustard. I choose slices of even thickness so they cook at the same pace. Prep: 10 minutes. Cook: 18 minutes. Rest: 3 hours. Total time: 3 hours and 28 minutes. Serves: 4. About 560 kcal and 35 g protein per serving.

Ingredients

4 thin slices of pork leg (600 g)
2 tablespoons pork lard
1 teaspoon salt
1/2 teaspoon ground pepper
100 ml white wine
3 tablespoons mustard
165 ml beer
1 garlic clove
1 small pot Knorr liquid meat stock concentrate (28 g)
600 g potatoes
1000 ml sunflower oil

Preparation

1. Put the pork slices in a dish. Sprinkle them with 1 teaspoon of salt and 1/2 teaspoon of pepper, then pour over 100 ml of white wine. Cover the dish and leave the meat in the fridge for 3 hours. 2. Heat the oil to 175°C and fry the potatoes for 9 minutes, until golden. Transfer them to paper towels. 3. Melt 2 tablespoons of lard in a frying pan. Fry the pork slices for 6 minutes in total, turning them often, until lightly browned on both sides. 4. Pour the marinade into the pan, then add the crushed garlic, mustard and beer. Stir, mix in the liquid meat stock concentrate and let the sauce simmer for 3 minutes, until it bubbles 2-3 times. 5. Serve the bifanas with the sauce from the pan and the fries.

Notes

The marinade can be left in the fridge overnight; cooked bifanas keep in the fridge for up to 3 days and should be reheated slowly in the sauce. You can replace the lard with the same amount of oil; wholegrain mustard has a stronger flavor than smooth mustard. When you buy the meat, ask for slices from the same piece of pork leg, close in thickness; thicker ones need extra time and dry out if the sauce reduces too much. The concentrate can make the sauce salty, so taste it before adding more salt. The wine and beer simmer for only a few minutes, and regular beer contains gluten; for an alcohol-free version, replace the 100 ml of wine and 165 ml of beer with the same amounts of water. I don't rush the marinating, I leave the slices in the fridge for a few hours. Put them in a bread roll with sauce or serve them with fries and cold beer.