Bifana
Image générée par IA
Portuguese

Bifana

A classic Portuguese pork sandwich made with thinly sliced pork gently simmered in garlic, white wine, paprika, and vinegar, then tucked into a crusty roll with plenty of savory cooking juices.

35 min 4 portions Medium
Toutes les recettes

Comment préparer

1
Season the pork evenly with half of the salt. Set it aside while you prepare the braising liquid; the thin slices need only a short rest to take on seasoning.
2
Heat half of the olive oil in a wide skillet over medium heat. Add the garlic and cook for 30 to 45 seconds, just until fragrant and pale golden; do not let it brown deeply.
3
Add the white wine, vinegar, paprika, bay leaf, and remaining salt. Bring the mixture to a lively simmer and cook for 3 minutes, scraping up any garlic or paprika from the pan.
4
Lower the heat to medium-low and slide the pork into the sauce in a single layer, working in batches if necessary. Simmer for 2 to 3 minutes per side, turning once, until the pork reaches 74°C at the center and the sauce lightly coats it.
Thin pork slices simmering in glossy paprika and garlic sauce Image générée par IA
5
Remove the skillet from the heat and rest the pork in its sauce for 2 minutes. Taste the liquid and adjust with a small pinch of salt or a few drops of vinegar if needed.
6
Warm the split rolls in a dry skillet or in a 180°C oven for 2 to 3 minutes, just until the crust is crisp and the centers are warm.
7
Fill each roll with the saucy pork, spooning a little of the cooking liquid over the meat. Serve immediately with mustard, piri-piri sauce, or pickled vegetables.
Portuguese bifana sandwich filled with saucy thin-sliced pork Image générée par IA

Pourquoi cette recette fonctionne

Thin pork slices cook quickly and absorb the fragrant wine-and-vinegar sauce. Garlic, paprika, and bay create the deeply savory profile associated with a traditional Portuguese bifana, while the crusty roll provides contrast.

Conservation et réchauffage

Comment la conserver

Refrigerate the cooked pork and sauce in an airtight container for up to 3 days; store the rolls separately to prevent sogginess.

Comment la réchauffer

Reheat the pork and sauce gently in a covered skillet over medium-low heat until steaming hot, about 74°C, then assemble in fresh or lightly toasted rolls.

Nutrition / portion

474kcal
39,22 gprotéines
37,90 gglucides
14,73 glipides
P
Pantryvale editorial kitchen
Recette préparée pour publication avec des ingrédients complets et des étapes ordonnées.
Publiée le 21 août 2026 · mise à jour le 21 août 2026