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Portuguese Bifana Sandwiches

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Portuguese bifana sandwiches filled with thin pork cutlets and garlicky paprika sauce.
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Bifanas are popular Portuguese pork sandwiches served in cafés, festivals, and family kitchens, with regional variations in seasoning and sauce.

Thin pork cutlets marinate in garlic, paprika, wine, vinegar, and bay, then simmer briefly until tender enough to pile into crusty rolls.

Slice the pork across the grain and pound only if needed; naturally thin cutlets stay tender and cook evenly.

Serving Suggestions

Serve hot with yellow mustard, piri-piri sauce, crisp fries, or a simple tomato salad.

Thin bifana pork cutlets simmering with garlic and bay leaf in a shallow skillet.

Recipe Notes

Marinate the pork for up to 12 hours. Refrigerate cooked pork in its sauce for three days and reheat gently.

Portuguese bifana sandwiches filled with thin pork cutlets and garlicky paprika sauce.

Portuguese Bifana Sandwiches

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Thin Portuguese pork cutlets in a garlicky white-wine paprika sauce, served in crusty rolls.
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Prep Time 20 minutes
Cook Time 20 minutes
Marinating 2 hours
Total Time 40 minutes
Servings: 4 sandwiches
Course: Main Course
Cuisine: Portuguese
Calories: 530
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Pork and Marinade
  • 1 1/2 lb boneless pork loin cut across the grain into very thin cutlets
  • 1 tsp fine salt
  • 1/2 tsp ground black pepper
  • 5 cloves garlic thinly sliced
  • 2 tsp sweet paprika
  • 1/4 tsp piri-piri flakes or cayenne
  • 2 whole bay leaves
  • 3/4 cup dry white wine
  • 2 tbsp white wine vinegar
Cook and Serve
  • 1 tbsp olive oil
  • 1 tbsp lard or additional olive oil
  • 4 whole Portuguese papo seco rolls or crusty sandwich rolls split
  • 1/4 cup yellow mustard for serving

Equipment

  • Shallow nonreactive dish
  • Large stainless-steel skillet
  • Tongs
  • Chef’s knife
  • Small bowl

Method
 

Marinate:
  1. Season the pork with salt and pepper. Combine it with the garlic, paprika, piri-piri, bay leaves, wine, and vinegar. Cover and refrigerate for 2 to 12 hours.
  2. Remove the pork from the marinade and pat it lightly dry, reserving the marinade.
Cook:
  1. Heat the olive oil and lard in a large skillet over medium-high heat. Sear the pork in batches for about 1 minute per side and transfer it to a plate.
  2. Pour the reserved marinade into the skillet and boil for 3 minutes. Lower the heat, return the pork, and simmer gently for 5 to 7 minutes until cooked through and tender.
Assemble:
  1. Dip the cut sides of the rolls briefly into the pan sauce, then fill each roll generously with pork.
  2. Spoon over a little extra sauce and serve hot with mustard and piri-piri sauce.

Nutrition

Calories: 530kcalCarbohydrates: 39gProtein: 44gFat: 20gSaturated Fat: 6gCholesterol: 105mgSodium: 920mgFiber: 2gSugar: 4g

Notes

  • Do not simmer thin pork for too long or it will tighten.
  • Papo seco rolls are traditional, but any crisp, light sandwich roll works well.

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