Bifana is a Portuguese savory, spicy pork sandwich made with thinly sliced marinated pork, typically served in a roll or Portuguese bread known as ‘papo seco’.
The Bifana pork is simmered in a flavorful sauce which infuses the meat with a blend of spices and aromatics.
This dish is readily available from street vendors, cafés, and traditional taverns throughout Portugal. It is usually enjoyed as a mid-afternoon or late-night snack on the way home from the bar, or as part of a picnic/beach outing in the Summer.
Origin & Cultural Significance
The origin of Bifana is debated by the Portuguese people, but it is agreed that the dish was invented in a small town called Vendas Novas.
There are regional variations of Bifana which alter the sauce or seasoning, offering unique twists on the classic recipe. For instance, in Lisbon and the South of Portugal, mustard is commonly added to Bifana for extra flavor.
This dish is so popular in Portugal, even McDonalds created their own version, ‘The McBifana’.
In Portugal, there is a similar dish called ‘prego’ which involves serving marinated and grilled steak in a roll.
Portuguese Bifana Recipe
Bifana is a Portuguese savory, spicy pork sandwich made with thinly sliced marinated pork, typically served in a roll or Portuguese bread known as 'papo seco'.
Ingredients
- Pork loin slices - 1 lb
- Papo seco (Portuguese bread rolls) - 4
- Olive oil - 2 tbsp
- Garlic cloves (minced) - 4
- Paprika - 1 tsp
- Chili flakes (optional, adjust to taste) - 1/2 tsp
- White wine - 1/2 cup
- Water - 1/2 cup
- Salt - 1 tsp
- Black pepper - 1/2 tsp
- Mustard (optional) - to taste
Instructions
- In a bowl, marinate the pork slices by combining the minced garlic, paprika, and chili flakes with the pork slices. Allow the pork to marinate for at least 30 minutes.
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the marinated pork slices and sear them until browned on both sides.
- Pour in the white wine and water, and season with salt and black pepper.
- Reduce the heat to low, cover the skillet, and simmer for about 20-30 minutes, or until the pork is tender and cooked through. The sauce should thicken slightly.
- Split the papo seco rolls and lightly toast them.
- Assemble the Bifanas by placing a few slices of the cooked pork into each roll and spooning some of the sauce over the meat.
- (Optional) Top Bifana with mustard.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 310Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 91mgSodium: 651mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 30g
Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.