Bifana: Portuguese Pork Sandwich
Bifana is a glorious and simple Portuguese sandwich that features thin slices of fried pork loin marinated in wine, garlic and paprika.
The marinade is the key to this simple recipe, so it does require some planning, but it is all very easy, and it is absolutely delicious!
Portuguese Pork Sandwich
I love an understated sandwich that delivers big on flavour and less on "instagramability"!
My site is littered with them, everything from the Polish zapiekanka to the French pan bagnat and Argentinian choripan to the very British egg and cress sandwich.
The delicious pork sandwich is Portuguese, and it goes by the name bifana.
A sandwich that is far removed from the rarified and primped sandwiches you see on social media. But one that tastes a million times better, and one that is both easy and a pleasure to eat.
Often served in stand-up bars and cafes, there is no need to worry about the filling ending up in your lap.
My version features bashed-out pork slices marinated in white wine, paprika and garlic.
They are fried in lard, and then served in a soft bun with the reduced sauce and a good slathering of mustard.
Yes, it's simple; no, it does not need anything else, not even the peri peri sauce that it is so often served with.
If you are digging these Portuguese flavours, check out my take on Francesinha... a monster of a sandwich that is pure indulgence!
Frequently Asked Questions
What type of Mustard should I use?
Portuguese mustard is a little different to many other mustards. It is often a little sweeter and has a more complex spice profile, with less sharp heat.
I'm a bit of a mustard "geek", so I usually have a jar of Savora mustard at home. It is my favourite type to add to a hot dog.
But a couple of tablespoons of Dijon mustard, with a little squeeze of mustard and a sprinkle of turmeric and nutmeg, works wonderfully.
Do I have to use wine?
No, this dish is quite often marinated in a light lager-style beer, which is just as good.
You can of course swap these out for no/low alcohol variants.
Do I have to marinate the pork?
Yes, there really is no substitute for time on this recipe.
Can I make this in advance?
I wouldn't cook the pork and then reheat it... It may very well happen in some cafes, but the pork can and does become tougher when it is reheated.
Serving Suggestions
A hearty sandwich begs for some form of potato side dish as far as I am concerned!
I have added some air fryer frozen French fries on the side of my Bifanas and served them with some pickles.
But they would be equally good with my air fryer chips and especially good with my crispy straw potatoes.
These sweet potato fries would also be a very good option!
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- 28cm or 11" frying pan.
- Kitchen tongs.
- Chopping board.
- Kicthen knife.
- Meat mallet or rolling pin.
- Shallow bowl to marinate the pork.
- Whisk.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Bifana: Portuguese Pork Sandwich Recipe
Ingredients
- 2 Pork Loin Steaks 350-400g total
- 3 Garlic Cloves
- 250 ml White Wine 1 Cup
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 2 teaspoon Sweet Paprika
- 2 Bay Leaves
- 2 tablespoon Lard
- 2 Soft White Rolls
- Mustard (for an optional topping)
Instructions
- Peel and finely chop the garlic cloves and place them in a shallow bowl.
- Pour in the white wine and add the bay leaves, paprika, salt and pepper and give it all a good mix.
- Bash the pork chops until they are 4-5mm (¼") with a meat mallet or rolling pin, add them to the marinade and cover with cling film.Refrigerate for at least 4 hours; I like to marinate them overnight.
- Heat a 38cm or 11" frying pan over a medium-high heat, and when it is hot, add the lard.
- Remove the pork from the marinade, scraping off any excess marinade, and fry for 2-3 minutes on each side, then set aside.
- Pour the marinade into the pan and reduce by two-thirds.
- Return the marinde to the pork to the marinade and turn off the heat whilst you prepare the bread rolls.
- Cut the bread rolls in half and dip them briefly in the sauce. Add the sliced pork, cutting it so that it fits on the bread if needed, then spread with mustard and serve.
