Bifana Recipe
The Bifana is the most classic Portuguese snack sandwich, served from North to South. Although they vary by region, this is the version that I’m used to. It’s worth trying each regions version, though! What began in Vendas Novas decades ago, is now a staple in Portuguese Cuisine. I prefer to have mine with Mustard (south of Portugal style) after a long seafood dinner! Something about the warm bread and meat really drives it home!
Ingredients
- 1 tbsp Olive Oil
- 1 tbsp Butter
- 5-6 Thin Sliced Pork Loin
- 2 Portuguese Rolls / Papo Secos / Carcaças
- 1 cup White Wine, or Vinho Verde (Can substitute with beer)
- 5-6 cloves Garlic
- 3 tbsp Piri Piri
- 1 tbsp Paprika
- Salt and Pepper to taste
- 1 Bay Leaf
- Mustard (optional for topping)
Instructions
- Pound meat with a mallet to tenderize until thin, place meat in a bowl
- Season Pork with Salt, Pepper, Paprika
- OPTIONAL: Add Tablespoon of Massa Pimentao to meat
- Add Piri Piri, Bay Leaf, White White, and Garlic to bowl
- Let marinade at least 1 hour
- Add olive oil and butter to pan at medium high heat
- Add garlic to pan, do not burn (adjust temperature if needed)
- Fry Pork on both sides until golden brown, reserving marinade for later
- Remove pork from pan, deglaze pan with marinade reserved earlier
- Once sauce begins to simmer, add pork back to pan
- Cook on medium heat for about 5 minutes, until sauce thickens a bit
- Serve as a sandwich in a crispy Papo Seco, top with Mustard if desired