Bifanas – Portuguese Pork Sandwiches
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Marinating Time
5 hrs
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Total Time
5 hrs 40 mins
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Servings
5 - 6 servings
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Calories
423 kcal
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Course
Main Course
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Cuisine
Portuguese
Bifanas – Portuguese Pork Sandwiches
Description
Bifanas combine thin slices of pork loin soaked overnight or for several hours in a marinade of white wine, garlic, lemon juice, hot pepper sauce, and smoked paprika. The marinated pork is quickly pan-fried until nearly cooked, then set aside while bell peppers and onions cook until just soft. The marinade is simmered to thicken into a savory sauce before the pork returns to the pan to finish cooking and absorb the flavors.
The flavor balance centers on the acidity from the wine and lemon, the mild heat from the piri piri or hot sauce, and a smoky depth from paprika. The pork slices remain juicy and tender thanks to marinating and quick cooking. Serving this mixture on soft yet crusty papo secos or rolls creates a sandwich with contrasting textures and bold flavor.
This sandwich makes a satisfying lunch or casual dinner. It is commonly enjoyed as street food in Portugal and pairs well with simple sides or a cold beer. The recipe allows flexibility with optional spice levels and bread choice.
Ingredients
- 2.5 lb pork loin (thinly sliced)
- 2 bell pepper sliced, sweet variety
- 1 onion sliced, large
- salt to taste
- black pepper to taste
- neutral cooking oil for cooking, generic cooking oil
Marinade
- 1 onion sliced, medium
- 6 garlic minced, cloves
- 2 cups white wine
- ½ lemon (juiced)
- ¼ cup piri piri or hot Tabasco sauce, Portuguese hot pepper paste (pimenta
- 1 teaspoon smoked paprika
- 2 tablespoon paprika
- 1 tablespoon salt
Instructions
- Place the thinly sliced pork loin into a large food bag (or bowl). Add in all the marinade ingredients and mix together until evenly combined. Push all the air from the bag, seal, and transfer to the fridge. Marinate for 5 hours or overnight, mixing a few times.
- Heat 2 tablespoons of oil in a large frying pan. Pan fry the slices of pork in batches and sauté until just cooked through (Note: keep the remaining marinade aside). Set the pork aside.
- Sauté the bell peppers and onions until just beginning to soften.
- Pour the remaining marinade into the pan and bring to a simmer. Return the pork to the pan.
- Let simmer until the pork is cooked through and the sauce has thickened. You can add more white wine at this time to make more sauce if desired. Season to taste with salt and/or more hot pepper paste.
- Serve on papo secos (Portuguese buns) or crusty bread roll of choice. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 5- 6 servings
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 12g | 4% |
| Protein | 52g | 104% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 143mg | 48% |
| Sodium | 1833mg | 76% |
| Potassium | 1145mg | 24% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1827IU | 37% |
| Vitamin C | 85mg | 94% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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