Bifana
Bifana, from above
Non vegLisbon

Bifana

Thin pork steaks soaked in garlic and wine, stuffed into a crusty roll with mustard. Lisbon's late night bite.

Contains alcohol

For adults of legal drinking age where you live. Drink responsibly, and never drink and drive.

30 minTime
27 gProtein each
mediumSpice
Lisbon's sandwich2 chapters · 1 min read

Make it your way

Grandma's wayGarlic and wine marinated pork in a papo seco roll, with mustard.
The original
584kcalsame
27 gproteinsame
2 gfibresame
30minutessame

Bifana.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Pork500 g pork loin, sliced thin and pounded
Garlic5 cloves, crushed
Dry white wine150 ml dry white wine
Kashmiri chilli powder1½ tsp, for paprika
Bay leaf (indian bay leaf)1
Olive oil2 tbsp
Pav (soft bread rolls, soft dinner rolls)4 crusty rolls (papo seco or pav)
Prepared mustardto serve
Saltto taste

Method

4 steps
  1. 1Marinate the pork with garlic, wine, paprika, bay and salt for at least 1 hour.
  2. 2Lift the pork out and sear in hot oil, a minute a side.
  3. 3Pour the marinade into the pan and simmer the pork in it briefly.
  4. 4Dip the cut rolls in the pan juices, fill with pork and serve with mustard.
Serve it like this

Serve in the roll on a small plate with mustard on the side and pan juices for dipping.

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Make it a meal

What goes with Bifana: a bread or rice, a side, something to drink and something sweet.

With a main Caldo verde40 min
On the side Bhindi masala35 min
On the side Cabbage poriyal20 min
A little snack Air fryer French fries45 min
To drink Masala chai10 min
To drink South Indian filter coffee20 min
Something sweet Pastéis de nata60 min
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