CiderPunk Cidereal Bifanas

Bifanas are a traditional Portuguese dish of pork medallions. This variant uses the enzyme power of live artisan cider to assist the marination process

• 1 large glass or ceramic container with lid
• 3 lbs pork loin steaks, thinly sliced
• 2 pints of artisan cider
• 1/4 pint somerset cider vinegar
• 6 cloves garlic, crushed with the side of a knife
• 2 tbsp sea salt
• 2 tbsp olive oil
• 1 tbsp dried oregano
• 10 fresh bay leaves
• 1 tbsp black peppercorns, freshly crushed
• 1 small dried chili, crushed
• 1/4 pint olive oil

Place pork in a large glass or ceramic container.

Mix remaining ingredients in a bowl and pour over the pork, making sure the pork is completely immersed.

Cover with a lid and place in the fridge for at least 7 days before using. (Although as with any marinading process, if you don't have enough time for that, any marination is better than none!)

When required remove pieces of pork from the marinade and dry with kitchen paper then fry in a little more olive oil for 2 - 3 minutes each side.

Ideal served for breakfast with fried potatoes and eggs or with fried plantains and rice 'n' peas.