Bifana is a dish typical from Portugal with its origins in the Alentejo region. If you have never had one, here is my tasty and simple take on these amazing handheld snacks.
A great way to impress at a BBQ or even around the television with friends for movies or sports. Shows how much of a difference it makes to marinate meat, something that we British don’t seem to do. Also toast or warm the bread through is such an important tip for a great sandwich.
- 400g pork loin, skin removed and cut into thin slices
- olive oil for shallow frying
For the Marinade:
- 1 heaped tsp hot smoked paprika
- 4 cloves of crushed garlic
- 300ml white wine or pale ale
- 50ml white wine vinegar
- 1 tbsp hot pepper sauce or piri piri sauce
- 1 bay leaf
- salt & pepper
- 4x bread rolls
- fried onions
- American mustard
In a container, mix together all marinade ingredients, add the pork, cover and marinade over night in the fridge.
The next day remove the pork from the marinade, strain the marinade and reserve until needed. Pat the pork dry with kitchen roll. In a frying pan, heat some olive oil and fry off the pork in batches if necessary so not to overcrowd the pan for one minute on each side. Place to one side on a plate until needed.
To the same pan the pork was cooked in, add the marinade and reduce to a consistency that coats the back of a spoon. Adding more pepper sauce if requiring or wishing for more heat. Return the pork and juices back to the pan to coat in the sauce.
Serve in bread rolls with fried onions and American mustard.