Name: Portuguese Club Of Vancouvers Bifana With Fries Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 1 lb pork shoulder or pork loin, thinly sliced; 4 each garlic cloves, minced; 1 cup white wine; 2 tbsp white wine vinegar or red wine vinegar; 1 tsp paprika (sweet); 1 tsp hot paprika or cayenne (optional); 1 each bay leaf; 2 tbsp olive oil; 1 tsp salt; 0.5 tsp black pepper, freshly ground; 1 each onion, thinly sliced; 4 each Portuguese crusty rolls or soft sandwich rolls; 2 tbsp butter or additional olive oil for toasting rolls; 0 to taste optional: piri-piri sauce or mustard; 1.5 lb russet potatoes (or Yukon Gold), peeled if desired; 4 cups vegetable oil (for frying) or canola oil; 1 tsp cornstarch (for extra crispness, optional); 1 tsp salt; 0.5 tsp smoked paprika; 0.5 tsp garlic powder; 1 tbsp fresh parsley, chopped (optional garnish)

Method

Bifana (Portuguese Marinated Pork Sandwich)

Marinate the pork

In a shallow dish or zip-top bag combine minced garlic, white wine, white wine vinegar, sweet paprika, hot paprika or cayenne (if using), bay leaf, olive oil, salt and black pepper. Add the thinly sliced pork and turn to coat. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or overnight for more flavor.

Cook the onions

About 20 minutes before serving, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the thinly sliced onion and a pinch of salt. Saute, stirring occasionally, until soft and starting to caramelize, 10–12 minutes. Remove from skillet and set aside.

Cook the pork

Heat the remaining 1 tablespoon olive oil in the same skillet over medium-high heat. Remove pork from marinade (reserve marinade) and pat slices lightly to remove excess liquid. Working in batches if needed, add pork slices to the hot skillet in a single layer and sear until browned, about 1–2 minutes per side. Pour the reserved marinade into the pan after browning to deglaze, reduce heat to medium, and simmer until pork is cooked through and sauce reduces slightly, 3–5 minutes. Add caramelized onions back to the skillet and stir to combine. Taste and adjust salt and pepper.

Toast rolls and assemble

Spread butter or brush olive oil on cut sides of rolls. Toast in a skillet or under a broiler until lightly golden. Pile warm pork and onions into rolls. Add piri-piri sauce or mustard to taste if desired. Serve immediately alongside fries.

Portuguese Fries (crispy seasoned fries)

Prep the potatoes

Wash and cut potatoes into 1/3–1/2-inch thick sticks. Place cut potatoes in a large bowl of cold water and soak for 20–30 minutes to remove excess starch. Drain and rinse, then dry thoroughly on kitchen towels or paper towels.

Optional cornstarch coating

If using, toss the dried potato sticks with 1 tsp cornstarch to help extra crispness. Shake off excess.

First fry (blanch)

In a heavy-bottomed pot or deep fryer, heat oil to 300°F (150°C). Fry potatoes in small batches until soft but not browned, about 4–5 minutes. Remove to a wire rack or paper towel-lined tray to drain and cool.

Final fry and season

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes again in batches until golden brown and crisp, about 2–3 minutes. Remove and drain on paper towels. Immediately sprinkle with salt, smoked paprika and garlic powder; toss gently to coat. Garnish with chopped parsley if using.

Serve

Serve fries hot alongside the assembled bifana sandwiches. Offer extra piri-piri or ketchup on the side.