Bifana (Portuguese Pork Sandwich)

The Portuguese Bifana was born from simplicity but has won over generations with its flavor. Pork slowly marinated in white wine, garlic, olive oil and spices, simmered in a rich sauce and served in a rustic roll that soaks up every drop of this Portuguese classic. It is one of those recipes that turns a few ingredients into an unforgettable experience.

Ingredients

For the bifanas

• 1 kg (about 2.2 lb) pork leg steaks, sliced very thin
• 200 ml (¾ cup + 1 tbsp) Portuguese white wine
• 6 garlic cloves, chopped
• 2 tbsp Gallo olive oil
• Massarico Piri-Piri sauce, to taste
• 1 tbsp sweet paprika
• 2 bay leaves
• Salt, to taste
• Freshly ground black pepper, to taste

For the sauce

• 100 to 150 g (3.5 to 5 oz) lard
• 6 to 7 whole garlic cloves, lightly crushed
• 200 ml (¾ cup + 1 tbsp) Portuguese white wine
• 1 mini Super Bock beer (200 ml / 6.8 fl oz)
• 1 tbsp mustard

To serve

• Rustic or artisan bread rolls
• Mustard, to taste

Instructions

1. Season the pork with the white wine, chopped garlic, Gallo olive oil, Massarico Piri-Piri sauce, sweet paprika, bay leaves, salt and pepper. Mix well and marinate for at least 2 hours. For even more flavor, let it rest overnight.
2. Separately, melt the lard over medium heat and flavor it with the whole garlic cloves.
3. Add the white wine, the Super Bock beer and the mustard, stirring until the sauce comes together.
4. Add the pork along with all of the marinade and cook slowly until the meat is very tender and the sauce has reduced slightly.
5. Serve the bifanas in rustic rolls, generously spooned with sauce, and finish with a little mustard.

Tip

The longer the meat marinates, the deeper the flavor. The secret to a great bifana is patience and a well-reduced sauce.