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Bifana Recipe

Name: Oporto Fooding House & Wines Bifana Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 1 lb pork shoulder, thinly sliced (about 1/8"/3 mm); 4 pieces garlic cloves, finely minced; 1 tsp Kashmiri chili powder; 1 tsp smoked paprika; 1 tsp sweet paprika; 1 cup dry white wine; 1 cup chicken or pork stock; 2 tbsp white wine vinegar; 2 tbsp olive oil; 1 piece bay leaf; 1 tsp dried oregano; 1.5 tsp salt; 0.5 tsp black pepper, freshly ground; 0.5 tsp sugar; 4 pieces sourdough rolls (small sandwich size), split; 0.5 cup Dijon mustard (or Portuguese mustard if available); 2 tbsp butter, softened (optional, for toasting rolls); 0.25 cup pickled red pepper or piri-piri (optional); 2 tbsp fresh parsley, chopped; 1 pieces lemon wedges; 4 cups fries (add-on)

Inspired by Oporto Fooding House & Wine

Time1h

Serves4

portugal's iconic pork sandwich - garlic, kashmiri chili & paprika braised thin sliced pork, house sourdough roll, mustard - add fries $4

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Ingredients

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Pork filling

1 lb pork shoulder, thinly sliced (about 1/8"/3 mm)

4 pieces garlic cloves, finely minced

1 tsp Kashmiri chili powder

1 tsp Smoked paprika

1 tsp sweet paprika

1 cup dry white wine

1 cup chicken or pork stock

2 tbsp white wine vinegar

2 tbsp olive oil

1 piece bay leaf

1 tsp Dried oregano

1 1/2 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

1/2 tsp sugar

Assembly

4 pieces sourdough rolls (small sandwich size), split

1/2 cup Dijon mustard (or Portuguese mustard if available)

2 tbsp butter, softened (optional, for toasting rolls)

1/4 cup pickled red pepper or piri-piri (optional)

Optional garnish / sides

2 tbsp Fresh parsley, chopped

1 pieces lemon wedges

4 cups fries (add-on)

Method

Pork filling

Prepare pork

If pork is not already thinly sliced, partially freeze pork shoulder for 30–45 minutes to firm up, then slice against the grain to about 1/8" (3 mm) thickness. Pat slices dry with paper towel.

Season

In a medium bowl combine pork slices with 1 tsp salt, 1/2 tsp black pepper, 1 tsp smoked paprika and 1 tsp sweet paprika, 1 tsp Kashmiri chili powder, 1/2 tsp sugar and the minced garlic. Toss to coat evenly and let sit 15 minutes at room temperature (or up to 1 hour refrigerated).

Brown pork

Heat 2 tbsp olive oil in a wide heavy skillet or sauté pan over medium-high heat. Working in a single layer (do not overcrowd), sear pork slices 30–45 seconds per side until just golden — you want some color but not fully cooked through. Transfer seared pork to a plate and keep warm. Repeat as needed.

Deglaze & braise

Lower heat to medium. Add the white wine to the pan to deglaze, scraping browned bits for 1–2 minutes. Add white wine vinegar, the chicken/pork stock (1 cup), bay leaf and 1 tsp dried oregano. Return all pork slices and any accumulated juices to the pan, stirring to combine. Bring to a low simmer, cover, and simmer gently 12–18 minutes until pork is tender and sauce has reduced slightly. Taste and adjust seasoning with the remaining 1/2 tsp salt if needed.

Finish sauce

Remove bay leaf. If sauce is too thin, uncover and simmer 2–4 minutes to reduce to a glossy, slightly thickened braising liquid. Stir in 1–2 tbsp of reserved braising liquid over the pork to coat and keep warm. If you prefer a smoother sauce, spoon out 1/4 cup sauce into a small bowl, whisk in 1 tsp butter and return to pan.

Assembly

Toast rolls

Preheat a skillet or griddle over medium heat. Lightly butter cut sides of sourdough rolls and toast buttered sides in skillet until golden, about 1–2 minutes.

Mustard

Spread approximately 2 tbsp Dijon mustard on the bottom half of each toasted roll (adjust to taste).

Build sandwiches

Using tongs, pile hot braised pork (about 4 oz / 115 g per sandwich) onto each prepared roll, spooning a little braising sauce over the meat to keep moist. Add pickled red pepper or piri-piri if using, and sprinkle with chopped parsley.

Serve

Place top roll on sandwich and press gently. Serve immediately with lemon wedges on the side and fries if desired.

Optional garnish / sides

If serving fries, cook according to package or fry fresh until golden and season with salt. Offer lemon wedges and extra mustard on the side.