Bifanas

 

Traditional pork sandwich

 
 
 
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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.


Ingredients

  • 2 cloves garlic, crushed

  • ¼ tsp salt

  • ¼ tsp ground black pepper

  • 2 cloves

  • 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

 

DIFFICULTY 2/5

SERVES 4

PREP-TIME 10 MIN

COOKING TIME 25 MIN

 

Directions

  1. 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.
     

  2. Cover and refrigerate to marinate overnight.
     

  3. 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. 
     

  4. When all the pork has been cooked, pour the leftover marinade into the pan and bring to a boil.
     

  5. Turn the heat down and simmer the marinade for 5 minutes until slightly thickened.
     

  6. Place the pork back in the pan, making sure that it is well coated in marinade. Remove from the heat and set aside.
     

  7. In a separate frying pan, fry the onions until softened. Add the brown sugar and stir-fry the onions until caramelised. 
     

  8. Serve the pork with the onions in buttered Portuguese rolls with extra piri-piri sauce.

 


ALL RECIPES PROPERTY OF ©J'SOMETHING 2017. ALL RIGHTS RESERVED.
PUBLISHED IN SOMETHING'S COOKING OCTOBER, 2017.

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