Bifana
Ingredients
- 600 gPork shoulder blade (very thinly sliced)
- 4 pcGarlic (minced)
- 150 mlDry white wine
- 100 mlBlonde beer
- 2 tbspExtra virgin olive oil
- 2 pcBay leaf
- 1 tspSmoked paprika
- 1 tbspRed wine vinegar
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspRed pepper paste
- 4 pcPortuguese bread rolls (cut in half)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
