Everyday meals
Bifana
A small Portuguese street sandwich made of thin slices of pork marinated in garlic, white wine and paprika, quickly pan-fried and served in a crusty little bread roll. It is eaten very hot, often with piri-piri.
Ingredients
Ingredients
Marinade
Spices & seasoning
Optional extras
On the side
Nutrition facts
616 kcal per serving
- Protein
- 41.9 g
- Carbohydrates
- 53.6 g
- of which sugars
- 3.8 g
- Fat
- 19.1 g
- of which saturated fat
- 5.8 g
- Fiber
- 5.4 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Cut the meat into thin slices about 5 millimetres thick, then lightly pound them to tenderise.
- Mix the meat with the crushed garlic, paprika, white wine, bay leaf, salt and pepper. Leave to marinate for at least 1 hour in the fridge.
- Heat the oil in a wide pan and sear the pork slices over high heat for 2 to 3 minutes on each side, until nicely browned.
- Add the marinade and the sliced onion, then let it reduce for 5 minutes over medium heat to get a slightly thick sauce.
- Meanwhile, cut the rolls in half and warm them in the oven at 180 °C for 5 minutes.
- Fill each roll with pork slices and a little of the sauce.
- Serve straight away, with piri-piri or mustard to taste.
Variations and tips
Beer version. Replace the white wine with blonde beer for a maltier flavour.
With what you can find here. An individual baguette can stand in for the Portuguese rolls.
More ideas
Portugal
Portugal
Portugal
Portugal
Portugal
Portugal
Portugal
Portugal
Original Ecomely recipe.