Bifanas

About This Recipe

Bifanas are the unofficial street food of Lisbon — thin slices of marinated pork in a tangy, garlicky sauce, stuffed into a crusty papo-seco roll and devoured standing at the counter of a tasca. Deceptively simple, the magic lies in the sauce: white wine, garlic, and paprika reduce into something intensely flavourful that soaks into the bread.

Ingredients

Serves 4

• 500 gpork escalopes(very thinly sliced)
• 6 clovesgarlic(minced)
• 150 mlwhite wine
• 2 tbspolive oil
• 1 tspsmoked paprika
• 1 tspsweet paprika
• 1 tspsalt
• 1 tbspmustard
• 4crusty bread rolls (papo-seco)

Instructions

1. 1

   Marinate pork

   Combine pork with garlic, paprikas, salt, wine, and olive oil. Marinate 30 min (or overnight).

2. 2

   Cook pork

   Heat a wide pan over high heat. Add pork with all marinade. Cook, stirring, until pork is cooked through and sauce reduces, 10–12 min.

3. 3

   Add mustard

   Stir in mustard and simmer 2 min.

4. 4

   Assemble

   Pile pork into warm rolls, spoon over sauce, serve immediately.

Variations

• •

  Add piri-piri sauce for heat

• •

  Use chicken instead of pork

• •

  Top with pickled vegetables

Storage

Pork keeps refrigerated up to 3 days. Reheat in sauce before assembling.

Frequently Asked Questions