Portuguese Bifana Sandwich
Portugal's most beloved street food sandwich — bifana, thin slices of pork braised in a white wine, garlic, paprika and piri piri sauce until tender, served in a soft round papo-seco roll with mustard. Sold at every taberna, café and futebol game. The simplest and most satisfying of sandwiches.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Season pork slices with salt and paprika.
About 5 min
Fry pork in lard over high heat in batches until browned (1 min per side). Remove.
About 14 min
Add garlic and bay leaves to the pan; fry 30 seconds. Deglaze with white wine; scrape up all the browned bits. Add piri piri.
About 14 min
Return pork to the pan; braise over medium heat in the wine sauce for 15 minutes until tender and the sauce reduces to a thin, flavoursome broth.
About 14 min
Slice rolls. Spread mustard on both halves. Pile pork slices generously into the roll. Spoon some of the garlicky wine sauce over the pork to soak into the bread. Eat immediately.
About 3 min
Nutrition per serving (estimate)
- Calories
- 440
- Protein
- 30 g
- Carbs
- 36 g
- Fat
- 16 g
- Fibre
- 2 g
- Sugar
- 4 g
- Sodium
- 720 mg
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Recipe by Boon Tools.