HomeCOOKINGBifanas ~ Portuguese Pork Sandwiches – Leite's Culinaria

Bifanas ~ Portuguese Pork Sandwiches – Leite’s Culinaria

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Bifanas are conventional Portuguese sandwiches made with skinny slices of pork which can be marinated and simmered in a sauce of white wine, garlic, and paprika and served on mushy rolls with loads of mustard and piri-piri sauce.

A bifana, a Portuguese pork sandwich on a white plate with a bottle of mustard in the background.

Within the pantheon of nice Portuguese meals, there are few sandwiches which can be extra superlative than the bifana. Regardless of sounding like a beef sammie, bifanas are made out of thinly pounded slices of pork marinated in white wine, paprika, garlic, bay leaf, and vinegar. It’s a easy dish, an unadorned dish. They’re such an off-the-cuff meal, they’re usually eaten whereas standing at bifana “palaces,” elbows up, a chilly beer (or in my case, uma Coca) on the prepared. Many individuals add a splash of piri-piri sizzling sauce and/or a squeeze of yellow mustard. Some take care of caramelized onions on high. Purists need nothing however pork, bread, and sauce. I don’t care how you are taking your bifana, however by all means, please, take one. You gained’t be sorry.–David Leite

Ought to I sauce or not sauce my bifana?

Identical to there are many methods to serve bifanas, there’s no exhausting and quick rule about what to do with the sauce they’re cooked in. At some locations in Lisbon, it’s pork and bread–that’s it. Não mais. Different cooks will ladle a little bit of sauce over your pork. A couple of will dip the lower aspect of the highest half of the roll. After which there are these radicals who will–look forward to it–dunk the entire sandwich.

Me? I err on the aspect of sauce. However I additionally like to cut back it first, which is why it’s a bit thicker than what you’ll see in most locations in Portugal. What are you going to do in any other case–throw it away?! Whether or not dripping or dry, few meals can greatest this humble icon.

UPDATE: FABULOUS TIP ON THE SAUCE

My Instagram pal Manuela Gil Pereira wrote, “[A good] bifana has a secret, it wants a really previous sauce, a sauce that was used to make bifanas many instances.” And that is smart. In Portugal, the meat simmers in big skillets all day, and when the meat runs low extra is added. So, if you wish to be in on the key, don’t cut back the sauce as I do. As an alternative, deliver it to a boil then set it apart. When it’s cool, pour it in a container, and refrigerate or freeze it. The following time you wish to make bifanas, simply warmth it up!

Thin slices of cooked pork in a pot for bifanas, with mustard, piri-piri sauce, and papo-secos in the background.
A bifana cut in half with a bite missing from it and a jar of piri-piri sauce in the background.
Thin slices of pork in a pot that are being cooked for bifanas.

Bifanas ~ Portuguese Pork Sandwiches

A bifana, a Portuguese pork sandwich on a white plate with a bottle of mustard in the background.

Bifanas are conventional Portuguese sandwiches made with skinny slices of pork which can be marinated and simmered in a sauce of white wine, garlic, and paprika and served on mushy rolls with loads of mustard and piri-piri sauce.

Prep 25 minutes

Prepare dinner 1 hour 35 minutes

Complete 2 hours

  • Slip a slice of high spherical, a pork cutlet or pork chop right into a zip-top bag or between two items of plastic wrap and pound it with a meat tenderizer or rolling pin till it is very skinny however not torn. Ideally, you need it to be the thickness of deli meat, lower than 1/8 of an inch (3mm) thick. Repeat with the remainder of the pork.

  • In a small bowl, stir collectively the wine, garlic, bay leaves, vinegar, paprika, and salt.
  • Add the pork slices to a shallow pan and pour the marinade over high. Stir the pork within the liquid, ensuring the slices are just about submerged. Refrigerate the pan for 1 to 1 1/2 hours, stirring the meat a number of instances.

  • Warmth a big skillet over medium-high warmth till very popular and add the lard. Fry the bifanas shortly till cooked by, about 1 minute per aspect. Add extra lard if the pan threatens to dry out. Switch the cooked bifanas to a plate.

  • Discard the bay leaves and pour the reserved marinade into the skillet and scrape up any stuck-on bits. Let the combination boil till lowered by about 1/3, 4 to six minutes.

  • Add the bifanas again to the skillet, cut back the warmth to low, and simmer to heat them by.

  • Slice the papo secos in half. Spoon among the sauce over every half, pile with the pork, and, if desired, serve with the mustard and piri-piri sauce.

Serving: 1sandwichEnergy: 541kcal (27%)Carbohydrates: 24g (8%)Protein: 41g (82%)Fats: 23g (35%)Saturated Fats: 7g (44%)Polyunsaturated Fats: 5gMonounsaturated Fats: 10gTrans Fats: 1gLdl cholesterol: 114mg (38%)Sodium: 1470mg (64%)Potassium: 804mg (23%)Fiber: 2g (8%)Sugar: 1g (1%)Vitamin A: 900IU (18%)Vitamin C: 2mg (2%)Calcium: 72mg (7%)Iron: 3mg (17%)

#leitesculinaria on Instagram In case you make this recipe, snap a photograph and hashtag it #LeitesCulinaria. We’d like to see your creations on Instagram, Fb, and Twitter.

Recipe Testers’ Evaluations

Initially revealed June 27, 2020

Recipe © 2020 David Leite. Images © 2020 David Leite. All rights reserved. All supplies used with permission.

#leitesculinaria on Instagram In case you make this recipe, snap a photograph and hashtag it #LeitesCulinaria. We might like to see your creations on Instagram, Fb, and Twitter.



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