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.
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!
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
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 minutesÂ
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.
Fermented Vegetables
Recipe Categories
