Bifanas
If you've got boneless pork loin, dry white wine and lard, you're most of the way to this Portuguese pork: about 60 minutes of cooking across 6 steps. You'll find the full ingredient list (with a scaler to change the servings), 6 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Slice the pork loin across the grain into thin escalopes about 5 mm thick and lightly flatten them so they cook fast and stay tender.
- Make a marinade by crushing the garlic with a little salt and mixing it with the paprika, white wine, bay leaves, piri-piri and a grind of pepper, then submerge the pork and chill for at least 2 hours or overnight.
- Melt the lard in a wide frying pan over medium-high heat, lift the pork from the marinade and sear the slices in batches for about 1 minute per side until just cooked through with no pink remaining.
- Pour the reserved marinade into the pan, scrape up the browned bits and let it bubble for 3 to 4 minutes until slightly reduced into a thin garlicky sauce, ensuring the marinade boils for the full time so it is safe after contact with the raw pork.
- Split the bread rolls, spread the cut sides with mustard if you like, and briefly dip them in the pan sauce so they soak up the flavour.
- Pile the hot pork into the rolls, spoon over a little extra sauce, and serve immediately while the bread is still warm.
You'll use: Frying pan / skillet Β· Pan Β· Saucepan
Ingredient substitutions
- White Wine
- chicken or vegetable stock + 1 tsp vinegar
What to serve with Bifanas
Tips & common questions
How long does Bifanas take to make?
About 60 minutes from start to finish β an estimate based on the 6 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of white wine?
Try chicken or vegetable stock + 1 tsp vinegar. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Bifanas is an original Portuguese recipe developed in-house by Consomee. Photo: Bifanas.jpg by Henrique bifas, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.