Portuguese Bifana

Name: Portuguese Bifana
Prep time: 60 min
Cook time: 35 min
Total time: 95 min
Yield: 3 servings
Ingredients: 600 g Pork loin; 2 Garlic cloves; 75 ml Dry white wine; 1 tbsp Pimenta moída or piri-piri sauce; 1 tsp Sweet paprika; 1/2 tsp Smoked paprika; 1 Bay leaf; 1 tbsp Olive oil; 1/2 tsp Salt; 1/2 tsp Black pepper; 2 tbsp Olive oil; 1 tbsp Butter; 1 White onion; 2 Garlic cloves; 1 tsp Sweet paprika; 1 tsp Smoked paprika; 1 Bay leaf; 1 tbsp Pimenta moída or piri-piri sauce; 1 tbsp Tomato purée; 125 ml Dry white wine; 60 ml Port; 150 ml Portuguese lager; 125 ml Chicken or beef stock; 1 tbsp Lemon juice; Salt; Black pepper; 3-4 Papo seco or soft crusty white rolls; Yellow mustard; Extra piri-piri

While at face value this might seem like a spicy pork sandwich, the Portuguese bifana is actually a dark horse in my opinion. It blends spice, richness and tang perfectly. I've been testing my recipe for a while now, and IMO, there are a few non-negotiables. Firstly, try and get your grubby paws on a nice crusty white roll. It will hold and absorb the sauce much better than anything else. Secondly, I marinating your meat for at least half an hour will really accentuate the flavours, adding tenderness and spice. Lastly, a really tangy yellow mustard when serving ties the whole thing together. Now, lets make this bad boy!

Prep

Cook

35m

Total

1h 35m

Portuguese Bifana

While at face value this might seem like a spicy pork sandwich, the Portuguese bifana is actually a dark horse in my opinion. It blends spice, richness and tang perfectly. I've been testing my recipe for a while now, and IMO, there are a few non-negotiables. Firstly, try and get your grubby paws on a nice crusty white roll. It will hold and absorb the sauce much better than anything else. Secondly, I marinating your meat for at least half an hour will really accentuate the flavours, adding tenderness and spice. Lastly, a really tangy yellow mustard when serving ties the whole thing together. Now, lets make this bad boy!

Prep

Cook

35m

Total

1h 35m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Start by trimming the pork loin, removing any thick strips of external fat and any silver skin. These can become especially chewy later down the line.

For

For the pork and marinade

600

Pork loin

Garlic cloves, finely grated

Per Serving

Calories

778kcal

Fat

28g

Saturates