Restaurants›Portuguese Club Of Vancouver›Bifana Recipe

Bifana Recipe

Inspired by Portuguese Club Of Vancouver
Time1h
Serves4

Delight in the simplicity of the Bifana – seasoned pork sandwiched in a crusty roll. A beloved Portuguese street food favorite, perfect for a quick and tasty bite.

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Ingredients

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Marinated Pork

To Serve

Method

Marinated Pork

1

Prepare pork

If your pork is not already thinly sliced, trim excess fat and slice the pork shoulder or loin into thin cutlets about 1/8–1/4 inch (3–6 mm) thick. Pound lightly between plastic wrap if needed to even thickness. Place slices in a shallow dish or resealable bag.

2

Make marinade

In a bowl, whisk together minced garlic, sweet smoked paprika, hot paprika (if using), white wine (or beer), white wine vinegar, olive oil, sea salt, and black pepper until combined.

3

Marinate

Pour the marinade over the pork in the dish/bag so all pieces are coated. Add the bay leaves tucked among the slices. Seal or cover and refrigerate for at least 1 hour and up to 8 hours (overnight is fine) to develop flavor.

4

Bring to room temperature

About 20–30 minutes before cooking, remove pork from the fridge to come closer to room temperature for even cooking.

5

Cook the pork

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon olive oil. Working in batches if necessary, remove pork from marinade (reserve the marinade), and add slices to the hot pan in a single layer. Sear for 1–2 minutes per side until browned and cooked through (internal temperature 145°F / 63°C). Transfer cooked slices to a plate and keep warm. Repeat with remaining pork, adding a little more oil if needed.

6

Finish with marinade

After all pork is seared, pour the reserved marinade into the pan and simmer for 2–3 minutes to reduce and kill any raw juices. Return cooked pork to the pan, toss briefly to coat and warm through, then remove from heat.

To Serve

7

Prepare rolls

8

Toast rolls

Slice the crusty rolls in half and brush cut sides lightly with olive oil or butter. Toast them cut-side down in a separate skillet or under a broiler until golden and crisp, about 1–2 minutes.

9

Assemble bifanas

Pile several slices of the warm, sauced pork into each toasted roll. Spoon any pan juices over the pork for extra flavor. Add a drizzle of piri-piri or hot sauce and some pickled peppers or pickles if desired.

10

Serve immediately