I made Bifanas this week and they came out so good—I had to show you how I did it 🇵🇹
This version skips the port wine, but still delivers all the bold, authentic flavour Bifanas are known for. I wanted to walk you through exactly how I made them, especially since I used paper-thin pork cutlets—a must for this style. There are tons of variations out there, but this one? This is the true way I grew up with.
🧄 Ingredients:
• Pork cutlets (super thin!)
• Onions + garlic (sautéed)
• Paprika, chili powder, salt to taste
• Tomato paste
• White wine
• Super Bock beer 🍺
• Bay leaves
• Squeeze of lemon juice 🍋
Let that all come to a boil, then blend until smooth. Add the pork cutlets back in and let them simmer in that flavour-packed sauce.
I usually love using a round papo seco, but my padaria only had the long ones. No complaints though—the bread was still amazing, and that’s what matters!
If you’re craving a proper Bifana—make this. You won’t regret it.
