Bifana

History

The bifana is one of Portugal's most beloved street foods, sold from tascas and street stalls across the country, particularly in Lisbon and the Alentejo region where it is said to have originated. Thin slices of pork are marinated in white wine, garlic and paprika, then quickly pan-fried and tucked into a crusty papo-seco roll with mustard and a dash of piri piri sauce. Simple, fast and deeply satisfying, it is the everyday sandwich of Portugal — eaten at festivals, football matches and late-night snack stops alike.

Ingredients

• Papo-seco roll
• Thin-sliced pork loin
• White wine
• Garlic
• Paprika
• Piri piri sauce
• Yellow mustard
• Lard or olive oil for frying

How to Make

1. 1Marinate thin-sliced pork in white wine, minced garlic and paprika for at least 1 hour.
2. 2Heat lard or olive oil in a heavy pan over high heat.
3. 3Fry the pork slices quickly, 1–2 minutes per side, until golden and cooked through.
4. 4Add a splash of the marinade to the pan and let it reduce into a light sauce.
5. 5Split a papo-seco roll and spread with yellow mustard.
6. 6Pile the pork and pan juices into the roll.
7. 7Add a dash of piri piri sauce to taste and serve immediately.

Known for it

• O TrevoPraça Luís de Camões 48, 1200-208 Lisboa, Portugal