I have been wanting to try a bifana since we moved to Portugal. Along with pastel de nata, (little custard tarts), they are some of the most well-known food items here. We finally enjoyed (read: devoured) one last week during our dinner out, and I immediately had to try making them at home.
Okay, let’s back up a bit with a definition and little history. A bifana is a Portuguese pork sandwich made with thin pork slices marinated in garlic, white wine, and spices, cooked until tender, and piled into a soft Portuguese bread roll (called a papo seco).
There are two main regional variations of bifana, but endless modifications. I looked up at least five recipes, and none of them were the same. 
And don’t even get me started on add-ons. Mustard, Piri-piri, cheese, and fried egg are all fairly common. Enjoy them with a cold beer or vinho verde. Bifana are street food. They are garlicky, messy, and addictive. I went with a recipe that leaned heavily toward the Porto style, and I wasn’t disappointed. Here’s the recipe.
Step one: The rolls. Fortunately, Cafè Tofa (my favorite pastelaria and coffee joint – I’m not sure I can write a post without giving them a shout-out!) sells papo secos.
Side note: papo secos is pronounced PAH-poo SEH-koosh in Portuguese, and is just fun to say.
Step two: The pork. Grocery stores sell packages of thin-sliced pork loin, labeled bifanas de porco. You are encouraged to pound the slices even thinner, similar to deli meat. As I don’t own a meat tenderizer, I used a heavy sauce pan. I’m sure our neighbors were thrilled with the noise. 😬
Step three: The marinade. Whisk together vinho verde (wine), paprika, massa de pimentão (red pepper paste), piri-piri, bay leaves, salt/pepper, a little white wine vinegar, and enough chopped garlic to summon your ancestors. Pour it over the sliced pork and let it sit in the fridge for at least two hours.
Step four: Make bifanas! Sauté the pork slices in a hot skillet for about one minute on each side. Most recipes recommend cooking in lard. I didn’t have any, so I used ghee, (clarified butter). You just need something with a high smoke point. Transfer the cooked pork slices to a plate as you make your way through the batch.
Ditch the bay leaves and pour the marinade into the skillet, scraping up any stuck-on bits, and boil it until reduced by about a third. This took me about 5 minutes. Add the pork back to the skillet, reduce the heat to low, and simmer for a couple of minutes to warm it through.
Step five: Toast your rolls, pile them high, and dive in! Multiple napkins are required.
The Verdict: 10/10! Will make these again!
Epilogue: I may have swiped through the leftover pan sauce with a piece of bread. My kitchen, my rules.
I hope you’re all having a fun week! I’m heading out on a walk with my wife. ❤️
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