Traditional pork sandwich
I remember walking down from my dad’s apartment to the café on the ground floor of the building
(every building in Portugal has a café, by the way) to order a Bifana and a Sumol, and my dad would have a beer.
Bifanas were his absolute favourite thing to eat. It’s the sister to the famous prego roll – the big difference here is that bifanas are pork, while pregos should be beef.
2 cloves garlic, crushed
¼ tsp salt
¼ tsp ground black pepper
2 tsps smoked paprika
2 tbsps piri-piri sauce (+ extra for serving)
2 tbsps red pepper sauce (pimento paste)
¼ cup white wine vinegar
1 cup white wine
1 bay leaf
500g pork tenderloin (or fillet), cut into thin slices
olive oil, for frying
2 onions, sliced
1 tsp brown sugar
4 Portuguese rolls
butter, for rolls
PREP-TIME 10 MIN
COOKING TIME 25 MIN
Mix together the garlic, salt, pepper, cloves, paprika, piri-piri sauce, red pepper sauce, vinegar, wine and the bay leaf in a shallow bowl. Add the pork, making sure that the meat is coated on both sides.
Cover and refrigerate to marinate overnight.
Heat the olive oil in a frying pan over medium heat. Remove the pork from the marinade, drain and fry in batches for about 1 minute on each side until lightly browned, then set aside.
When all the pork has been cooked, pour the leftover marinade into the pan and bring to a boil.
Turn the heat down and simmer the marinade for 5 minutes until slightly thickened.
Place the pork back in the pan, making sure that it is well coated in marinade. Remove from the heat and set aside.
In a separate frying pan, fry the onions until softened. Add the brown sugar and stir-fry the onions until caramelised.
Serve the pork with the onions in buttered Portuguese rolls with extra piri-piri sauce.
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PUBLISHED IN SOMETHING'S COOKING OCTOBER, 2017.
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