Pork Sandwich (Bifana)
Thin pork cutlets simmer in a garlicky, paprika-spiked marinade until tender and tucked into crusty rolls.
Dietary
Nut free
Allergens
Dairy, Wheat, Red meat
This Portuguese classic layers thinly sliced pork loin marinated in white wine, garlic, and paprika, then simmered in its own juices until tender. The pork and its flavorful pan sauce get piled onto a crusty roll, often with mustard, for a juicy, garlicky sandwich popular as street food and bar fare across Portugal.
Ingredients
- 1 1/2 pounds pork loin, sliced thin into cutlets
- 6 cloves garlic, minced
- 1/2 cup dry white wine
- 1 tablespoon sweet paprika
- 1 teaspoon bay leaf, crumbled
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 3 tablespoons olive oil
- 2 tablespoons butter
- 4 crusty Portuguese-style rolls (papo seco or similar), split
- 2 tablespoons yellow mustard
- 0 piri piri sauce, to taste
Method
-
In a large bowl, combine the pork cutlets with minced garlic, white wine, paprika, crumbled bay leaf, salt, black pepper, and red pepper flakes. Toss to coat evenly.
-
Cover and marinate in the refrigerator for at least 4 hours, or overnight for deeper flavor.
-
Remove the pork from the marinade, shaking off excess liquid, and reserve the marinade.
-
Heat the olive oil in a 9-inch skillet over medium-high heat. Working in batches, sear the pork cutlets 2 minutes per side until browned but not fully cooked through.
-
Return all the seared pork to the skillet, pour in the reserved marinade, and bring to a simmer.
-
Reduce heat to medium-low, cover, and simmer until the pork is tender and the sauce has reduced slightly, stirring occasionally.
-
Stir the butter into the sauce until melted and glossy, then taste and adjust salt and pepper as needed.
-
Spread the cut sides of the rolls with mustard, then pile each roll with pork cutlets and a generous spoonful of the pan sauce.
-
Serve immediately with piri piri sauce on the side, if desired.
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Pork Sandwich (Bifana)
This Portuguese classic layers thinly sliced pork loin marinated in white wine, garlic, and paprika, then simmered in its own juices until tender. The pork and its flavorful pan sauce get piled onto a crusty roll, often with mustard, for a juicy, garlicky sandwich popular as street food and bar fare across Portugal.
8 hr 15 min 4 servings 480 cal
Ingredients
- 1 1/2 pounds pork loin, sliced thin into cutlets
- 6 cloves garlic, minced
- 1/2 cup dry white wine
- 1 tablespoon sweet paprika
- 1 teaspoon bay leaf, crumbled
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 3 tablespoons olive oil
- 2 tablespoons butter
- 4 crusty Portuguese-style rolls (papo seco or similar), split
- 2 tablespoons yellow mustard
- 0 piri piri sauce, to taste
Method
- 1
In a large bowl, combine the pork cutlets with minced garlic, white wine, paprika, crumbled bay leaf, salt, black pepper, and red pepper flakes. Toss to coat evenly.
- 2
Cover and marinate in the refrigerator for at least 4 hours, or overnight for deeper flavor.
- 3
Remove the pork from the marinade, shaking off excess liquid, and reserve the marinade.
- 4
Heat the olive oil in a 9-inch skillet over medium-high heat. Working in batches, sear the pork cutlets 2 minutes per side until browned but not fully cooked through.
- 5
Return all the seared pork to the skillet, pour in the reserved marinade, and bring to a simmer.
- 6
Reduce heat to medium-low, cover, and simmer until the pork is tender and the sauce has reduced slightly, stirring occasionally.
- 7
Stir the butter into the sauce until melted and glossy, then taste and adjust salt and pepper as needed.
- 8
Spread the cut sides of the rolls with mustard, then pile each roll with pork cutlets and a generous spoonful of the pan sauce.
- 9
Serve immediately with piri piri sauce on the side, if desired.