How to make a Bifana Portuguese people will love

Bifana is the Portuguese fast food sandwich many Portuguese people enjoy. If you want to learn how to make a Bifana Portuguese people will love. This video is for you! Sophie shares her recipe with you based on how her Portuguese husband showed her. Based on the feedback the local Portuguese have given her, this recipe is a winner!

Play Video about how to make a bifana, th farming chefs

A bifana Portuguese people will love

A crackling sound when removed from the oven is the sign that you succeeded in baking the perfect crisp crust for this delicious wholesome loaf.

Serves:

8 people

Time to Prepare:

1 day or 40 minutes

Time to cook or cure:

less then a minute

Serves:

sauce/ stock making & poaching

Serves:

8 sandwiches

Time to Prepare:

1 day or 40 minutes

Time to cook or cure:

less then a minute

Skills:

stock/sauce making & poaching

Watch it step by step

Play Video

Ingredients

For the marinade

700 g pork loin
4 cloves of garlic, sliced
2 bayleaf
100 ml white wine
optional: 1 tsp smoked paprika

For the sauce

olive oil for frying
3 tbs lard
3 tbs butter
trimmings of pork loin
3 cloves of garlic
2 bayleaf
300 ml white wine
300 ml water
1 tbs salt
1 tsp smoked paprika

For the rolls

Soft white rolls with hard crust
Mustard

Useful guidelines

Browning of the trimmings

The success of this dish is dependent on the browning of the meat. this will give the sauce its deep and rich flavour. Be sure not to skip this step and add enough trimmings to create a meaty flavour.

Marinating in advance

If you have the time or foresight to marinade overnight it is definitely advised. It will make the meat more tender and flavourful.

Directions

Simply follow these steps:

STEP 1 : Trim your pork loin, slice it to 2 mm thin slices and add the marinade ingredients to it. You can do this a day in advance. Cover and keep both slices and trimmings. If it for the next day do so in in the fridge.

STEP 2 : (The next day ) In olive oil and lard fry of the trimmings until they are dark and golden.

STEP 3 : Add in bayleaf and butter.

STEP 4 : Deglaze the pan with the white wine and add salt, and smoked paprika.

Let simmer until the wine is no longer alcoholic.

Step 5 : Let boil for 30 minutes

Step 6: Add water in order to bulk up the sauce. boil for 15 more minutes.

Step 7: Slice open and prepare your rolls with mustard. The poach your slices a few portions at a time in the simmering sauce. Make sure not to overcook your meat as it will become tough.