Bifana Pork
Indulge in the bold and authentic flavors of Portuguese street food with this Bifana Pork recipe—an irresistible sandwich bursting with savory goodness. Thinly sliced pork loin is marinated in a zesty blend of white wine, garlic, paprika, and bay leaves for hours—or overnight—for maximum flavor. Cooked to perfection in a skillet with olive oil and butter, the pork is finished with a tangy splash of lemon juice for a delightful kick. Served on warm, crusty bread rolls and drizzled with the rich, buttery pan sauce, these sandwiches are the ultimate comfort food. Perfect for a casual weeknight dinner or a hearty lunch, Bifanas pair wonderfully with crispy fries or a fresh salad, making them an unforgettable meal your family will love.
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Recipe Information
Ingredients
- 500 grams Pork loin (thinly sliced)
- 200 ml White wine
- 4 Garlic cloves (minced)
- 2 teaspoons Paprika
- 2 Bay leaves
- 3 tablespoons Olive oil
- 1 tablespoon Butter
- 2 tablespoons Lemon juice
- 4 Crusty bread rolls
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
In a medium bowl, combine the white wine, minced garlic, paprika, bay leaves, salt, and black pepper. Add the thinly sliced pork loin to the marinade and ensure all pieces are well coated. Cover and let marinate in the refrigerator for at least 2 hours or overnight for best results.
Heat 2 tablespoons of olive oil in a large skillet or frying pan over medium heat. Add the marinated pork slices in batches, ensuring not to overcrowd the pan, and cook for 2-3 minutes per side, until lightly browned and cooked through. Remove the pork from the skillet and set aside.
In the same skillet, add 1 tablespoon of olive oil and 1 tablespoon of butter. Allow the butter to melt and mix with the pan juices. Return the pork to the skillet, add the lemon juice, and simmer for 2-3 minutes, tossing the pork in the sauce to coat evenly.
While the pork is simmering, warm the crusty bread rolls by slicing them open and toasting them briefly in a separate pan or oven.
Assemble the bifanas by placing a generous portion of the cooked pork slices onto the bottom half of each roll. Spoon some of the sauce from the skillet over the pork for added flavor.
Top with the other half of the bread roll and serve immediately. Optional: Pair with a side of fries or a fresh salad for a complete meal.
Nutrition Facts
Calories |
2273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 4273 mg | 186% | |
| Total Carbohydrate | 176.0 g | 64% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 11.2 g | ||
| Protein | 173.1 g | 346% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2746 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
