Cook and Scale
Bifana (Portuguese Pork Sandwich)
4 servings · 35 min total
Thin pork slices marinated in garlic, wine and paprika, seared and simmered in their own saucy juices, piled into a crusty roll — Portugal's favorite quick bite.
Ingredients
- 700 g pork tenderloin, thinly sliced
- 6 garlic, minced
- 1 bay leaf
- 1 tsp smoked paprika
- 1 tsp piri piri sauce
- 2 dl white wine
- 2 tbsp olive oil
- 4 baguette, small rolls
- 1 tbsp Dijon mustard
- salt to taste
- black pepper to taste
Contains: Gluten, Mustard, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Marinate the pork slices — In a bowl, combine the pork slices with the garlic, bay leaf, smoked paprika, piri piri sauce, white wine, salt and pepper. Cover and marinate in the fridge for at least 1 hour.
- 2.
Sear the pork in batches — Heat the olive oil in a large pan over high heat. Lift the pork from the marinade (reserve the liquid) and sear in batches for 2-3 minutes per side until browned.
- 3.
Simmer in the marinade — Return all the pork to the pan, pour in the reserved marinade, and simmer for 5 minutes until the liquid reduces to a thin, glossy sauce. Discard the bay leaf.
- 4.
Assemble the sandwiches — Split the rolls, spread with a little mustard, and pile in the saucy pork slices. Spoon over extra sauce and serve warm.