Bifana

Thinly sliced pork marinated in garlic and white wine. The meat is seared then simmered until the juices are reduced and syrupy, ready to soak into the crumb of a crusty roll.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 637
• Protein: 35 g
• Carbs: 28 g
• Fat: 41 g

Ingredients

• 600 g Pork shoulder blade ( very thinly sliced )
• 4 piece Garlic ( minced )
• 150 ml Dry white wine
• 100 ml Blonde beer
• 2 tbsp Extra virgin olive oil
• 2 piece Bay leaf
• 1 tsp Smoked paprika
• 1 tbsp Red wine vinegar
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Red pepper paste
• 4 piece Portuguese bread rolls ( cut in half )

Instructions

1. Cutting and marinade

   Slice the pork loin as thinly as possible, almost like shavings. In a dish, mix the meat with the minced garlic, bay leaf, smoked paprika, massa de pimentão, white wine, salt, and pepper. Let it rest for at least 2 hours to allow the meat to absorb the flavors.

2. Searing the meat

   Heat the olive oil in a skillet over high heat. Drain the meat (keep the marinade) and toss the slices into the hot oil. They should brown quickly without boiling.

3. Sauce reduction

   Deglaze with the remaining marinade and the beer. Lower the heat and let it reduce. The sauce should coat the meat and become glossy. Add the vinegar at the end of cooking to balance the fat.

4. Assembling the bifanas

   Slice the papo-seco rolls in half. Fill each roll with the pork slices and drizzle generously with the cooking sauce so the bread absorbs it perfectly.

Chef's tips

• The secret is the cut: the pork must be almost transparent to stay tender after searing.
• Press the open bread directly onto the meat in the pan before serving so it soaks up the sauce.

Storage

The meat keeps for 2 days in the fridge in its sauce. Reheat gently in a pan with a splash of water to loosen the sauce.