Bifanas are traditional Portuguese sandwiches made with thin slices of pork that are marinated and simmered in a sauce of white wine, garlic, hot pepper paste, lemon juice and other seasonings. They are served on papo secos (Portuguese buns), topped with sautéed onions and sweet peppers. You will find bifana sandwiches all over Portugal and similar to any famous recipe, everyone has their own variation. My recipe has been handed down to me from my mom. It couldn’t be any tastier or easier to make and I hope you enjoy it.
Prep Time: 15 minutesminutes
Cook Time: 25 minutesminutes
Total Time: 5 hourshours40 minutesminutes
Servings: 5- 6 servings
Calories: 423
Course: Main Course
Ingredients
2.5lbpork loin, thinly sliced
2sweet bell peppers, sliced
1large onion, sliced
salt & pepper, to taste
oil, for cooking
Marinade
1medium onion, sliced
6garlic cloves, minced
2cupswhite wine
½lemon, juiced
1/4cuppimenta, Portuguese hot pepper paste, or hot Tabasco sauce
Place the thinly sliced pork loin into a large food bag (or bowl). Add in all the marinade ingredients and mix together until evenly combined. Push all the air from the bag, seal, and transfer to the fridge. Marinate for 5 hours or overnight, mixing a few times.
Heat 2 tablespoons of oil in a large frying pan. Pan fry the slices of pork in batches and sauté until just cooked through (Note: keep the remaining marinade aside). Set the pork aside.
Sauté the bell peppers and onions until just beginning to soften.
Pour the remaining marinade into the pan and bring to a simmer. Return the pork to the pan.
Let simmer until the pork is cooked through and the sauce has thickened. You can add more white wine at this time to make more sauce if desired. Season to taste with salt and/or more hot pepper paste.
Serve on papo secos (Portuguese buns) or crusty bread roll of choice. Enjoy!