Portuguese

Bifana

Thin pork cutlets are marinated with garlic, white wine, bay, paprika, and piri-piri, then simmered in their own sharp, savory sauce. Served tucked into a crusty Portuguese roll with the bread lightly dipped in the pan juices, it is simple and deeply comforting.

▶Watch it madeChefe Jamon · 3:18

Ingredients

• Thin pork loin or pork leg cutlets300g
• Portuguese papo seco rolls2
• Dry white wine150ml
• Garlic cloves, thinly sliced3
• Bay leaves2
• Massa de pimentão1 tbsp
• Sweet paprika1 tsp
• Piri-piri sauce1/2 tsp, or to taste
• White wine vinegar1 tsp
• Lard1 tbsp
• Olive oil1 tbsp
• Fine sea salt1/2 tsp, plus to taste
• Black pepper1/4 tsp
• Yellow mustardto serve, optional

Method

1. Lay the pork between sheets of baking paper and pound it very thin, about 3 mm thick.
2. In a bowl, combine the white wine, garlic, bay leaves, massa de pimentão, paprika, piri-piri, vinegar, salt, and black pepper.
3. Add the pork to the marinade, turn to coat well, cover, and refrigerate for at least 2 hours, preferably overnight.
4. Remove the pork from the marinade and reserve all the marinade and garlic.
5. Heat the lard and olive oil in a wide frying pan over medium-high heat until hot.
6. Sear the pork slices quickly in batches, about 30 to 45 seconds per side, just until lightly browned, then transfer them to a plate.
7. Lower the heat to medium, add the reserved marinade and garlic to the pan, and scrape up the browned bits.
8. Return the pork and any juices to the pan, cover loosely, and simmer for 8 to 10 minutes until tender and coated in a glossy sauce.
9. Taste the sauce and adjust with a little more salt or piri-piri if needed.
10. Split the rolls without cutting all the way through and warm them briefly.
11. Dip the cut sides of each roll into the pan sauce, fill with the pork, spoon over a little extra sauce, and serve with mustard if desired.

Common questions