Bifana: Portuguese Pork Sandwich Recipe

Bifana (Portuguese pork sandwich) served with mustard, French fries and pickles.

Bifana: Portuguese Pork Sandwich Recipe

Simplicity is at the heart of a classic Portuguese bifana sandwich; thin slices of pork are marinated in wine, paprika and garlic before being fried and served on a bun. It sounds way less impressive than it actually is; there is a reason that Bourdain raved over this sarnie, it's sublime!

Course Lunch, Main Course

Cuisine Anglo Portuguese

Keyword bifana, bifana sandwich, Pork sandwich, portuguese pork sandwich

Prep Time 10

Cook Time 20

Marinade Time 4

Total Time 4 30

Servings Servings

Calories 668kcal

Author Brian Jones

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.

Pay particular attention to wiping off any garlic; it will burn during the cooking process.

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.

Nutrition