Bifana from Lisbon, spicy pork sandwich

Name: Bifana from Lisbon, spicy pork sandwich
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 portions
Ingredients: 600 g pork shoulder; 200 ml dry white wine; 4 cloves garlic; 1 tablespoon sweet paprika; 1 teaspoon hot paprika; 1 teaspoon ground caraway; 2 pcs bay leaves; 2 tablespoons olive oil; 1 teaspoon salt; 1 pinch ground pepper; 4 pcs bread roll; 4 tablespoons mustard

Eduard LáskaSpicyPortuguese Cuisine x se líbilo

Bifana is the iconic street sandwich of Lisbon, in which you marinate thin slices of pork shoulder in white wine with garlic and paprika. You then sear the meat quickly, reduce the marinade into a thick sauce and pile everything into a soft roll with mustard. You make it in no time and it tastes best right away, while the roll is warm and the meat juicy. It is a simple Portuguese dish that both fills and delights.

Příprava: 15min

Vaření: 20min

CELKOVÝ ČAS: 35min

Step by step process

Marinating the meat

1
Bifana from Lisbon starts with the marinade. Cut the pork shoulder into very thin slices (about 5 mm). In a bowl, mix white wine, minced garlic, sweet paprika, hot paprika, ground cumin, bay leaves, salt and pepper. Place the meat in the marinade, mix well and let it rest for at least 2 hours in the refrigerator, ideally overnight.

Pan-frying

2
Remove the meat from the marinade and let it drain, set the marinade aside. Heat olive oil in a heavy-bottomed pan over medium-high heat. Pat the meat slices dry with a paper towel and fry for 2-3 minutes on each side until golden brown.
3
Pour the reserved marinade (without bay leaves) into the pan and let it bubble for 3-4 minutes until reduced and thickened. The meat will absorb the sauce and remain beautifully juicy.

Serving

4
Slice the rolls in half and lightly toast them in a dry pan or toaster. Spread mustard on the bottom half, add the meat slices, drizzle with a spoonful of pan sauce and cover with the top half. Serve immediately.