👩‍🍳 Instructions
Tenderize the pork: Pound the pork slices until very thin (about â…› inch).
Marinate: Mix wine, garlic, bay leaves, vinegar, paprika, and salt. Submerge pork in marinade and refrigerate for 1–2 hours.
Cook the pork: Heat lard in a skillet over medium-high. Fry pork slices quickly—about 1 minute per side.
Make the sauce: Discard bay leaves and pour marinade into the skillet. Boil until reduced by â…“, scraping up browned bits.
Warm the pork: Return pork to skillet and simmer gently in the sauce.
Assemble: Slice rolls, spoon sauce onto bread, pile in pork, and top with mustard or piri-piri if desired.
🇵🇹 A Bite of Lisbon
Bifanas are often eaten standing up at local cafés, elbows out, with a cold beer in hand. Whether you like yours saucy or simple, this sandwich is a must-try for lovers of bold, rustic flavors.
Want to pair it with a Portuguese dessert or side dish like Caldo Verde or Pastéis de Nata? I’ve got ideas to round out your feast.
