Lisbon-Style Bifana Recipe

5 from 1 vote

Bifana, a classic Portuguese sandwich, is stuffed with the things Lisbon locals love: marinated pork, chili, and mustard served on white bread. It's one of my favorite things to eat when I'm in Lisbon, and it's easy to recreate at home.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer

Cuisine: Portuguese

Servings: sandwiches

Calories: 421.29kcal

Author: Lauren Aloise

Ingredients

14 ounces skinless pork loin sliced into 3mm strips
4 medium cloves garlic crushed
1 pinch salt
2 teaspoons smoked paprika
2 tablespoons piri-piri sauce with more for serving
¼ cup white wine vinegar
2 cups white wine
1 bay leaf
2 tablespoons olive oil
4 soft white breadrolls
sweet mustard for serving

US Customary - Metric

Instructions

Mix the marinade ingredients (1 cup of white wine, piri-piri sauce, paprika, crushed garlic, salt, and bay leaf) in a large lidded container. Add the sliced pork, cover, and marinate overnight in the fridge.
Drain the pork from the marinade, and place a skillet over medium heat. Add a little olive oil and wait until it's fragrant. Fry the pork in batches until lightly browned, and set aside. Add more oil between batches if the pork starts to stick.
When the pork is cooked, deglaze the pan with the remaining cup of white wine. Add the remaining paprika and piri-piri and bring to the boil.
Reduce the liquid to a sauce-like consistency, and then return the pork to the pan. Cook for one minute, making sure that the pork gets completely coated in the sauce.
Take the pan off the heat and place the pork on a plate. Serve on the white bread rolls with the mustard and extra piri-piri sauce. Enjoy!

Notes

Be sure to let the meat marinate overnight for the best flavor.
If you don't have piri-piri sauce, you can substitute another tangy hot sauce like Tabasco, but piri-piri is best.

Nutrition