Bifana
A Portuguese sandwich of thin, garlicky pork loin slices, most commonly traced to the Alentejo region as a working-class dish for laborers before spreading nationwide as beloved street and fast food. The pork is marinated in garlic, white wine, and paprika, then quickly pan-seared — not slow-roasted like a whole pernil — and piled hot into a crusty roll that soaks up the garlicky pan juices, usually with mustard and piri-piri on the side.
Meat
⚠ Contains: Gluten, Mustard. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 600g pork loin, sliced thin
- 4 cloves garlic, minced
- 150ml white wine
- 1 tsp sweet paprika
- 1 bay leaf
- 1 tsp piri-piri or hot sauce (optional)
- Olive oil or lard, for frying
- Salt and pepper
- 4 Portuguese rolls (papo-secos)
- Mustard, to serve (optional)
Steps
- Marinate the pork slices in garlic, white wine, paprika, bay leaf, salt, and pepper for at least 2 hours, or overnight.
- Heat oil or lard in a pan and sear the marinated pork slices quickly over high heat in batches, 1–2 minutes per side.
- Pour in the reserved marinade and simmer briefly to reduce and deglaze, 3–5 minutes.
- Warm the rolls and pile the pork slices into each one, spooning over the garlicky pan sauce.
- Serve hot, often with piri-piri sauce and mustard on the side.