This bifana sandwich recipe is made with juicy, tender slices of pork simmered in a rich, spiced, garlicky sauce and served on a soft sandwich roll. A true staple in my family’s kitchen, this is one of those recipes that instantly brings me back to meals around my grandparents’ table. Simple, comforting, and full of flavor, it’s one of my go-to Portuguese comfort foods and is surprisingly easy to make at home.
Growing up, bifana was one of those dishes we made again and again. It’s the kind of recipe every Portuguese family has their own version of, and this one reflects exactly how we grew up eating it: saucy, garlicky, and always served with plenty of bread to soak up every last drop.
What is Bifana?
Bifana, which translates to “Portuguese pork sandwich,” is a classic Portuguese street food made with thin slices of pork simmered in a garlicky white wine sauce and served on bread with plenty of the cooking juices on the side, similar to how a French dip sandwich is served. It’s most commonly enjoyed late at night with a cold beer, but in my family, it was just as likely to show up at casual dinners or weekend lunches.
Traditionally, bifana is always made with pork. While you may sometimes see beef versions mentioned online, those are more closely related to a different sandwich called prego no pão, which is its own separate and equally delicious recipe. A true bifana is all about tender pork, garlic, wine, and a simple, flavorful sauce.
No matter the region, bifana is meant to be affordable, hearty, and full of flavour. It’s the kind of sandwich that is fuss-free but incredibly satisfying. It’s simple Portuguese cooking at its best.
Why You’ll Love This Recipe
- One Pot - All the ingredients combine in one pot, and the dish is ready to eat in under an hour with minimal prep time or effort!
- Filling and Delicious - With protein, savory onions, and warm carbs, these sandwiches are the ultimate hearty meal.
- Family-Friendly - One batch makes enough for several sandwiches and can easily be doubled or even tripled for a hungry crowd.
Ingredients and Notes
Scroll down to the recipe card for the complete ingredient list and instructions!
- Pork - I like to use thinly sliced pork loin or pork shoulder. Pork loin is leaner and tender for a slightly lighter option. However, pork shoulder adds a slightly richer flavour. For the best texture, slice the pork super thinly to help it cook quickly.
- Olive Oil & Butter - This builds the base of the sauce, softening the veggies and adding a rich taste.
- Onion & Garlic - These infuse the sauce with a subtly sweet, savory taste. Use freshly minced garlic, not pre-minced varieties, for the best flavour!
- Herbs & Spices - Bay leaves, plain paprika, and smoked paprika infuse the sauce with a warm, slightly smoky taste.
- Pimenta Moída - Pimenta moída is a traditional Portuguese chili paste that adds subtle heat and complexity to the sauce. I typically find it in the international aisle or at Portuguese specialty markets. In Canada, it’s most often available at Portuguese bakeries, butcher shops, or European grocery stores. If you can’t find pimenta moída, piri piri sauce makes a good substitute. Or, use crushed red pepper flakes or a dash of hot sauce instead.
- Alcohol - Dry white wine, port wine, and beer, such as Super Bock, Sagres, or any light Portuguese-style lager, add brightness, sweetness, and a signature tangy taste to the sauce. I know it sounds like a lot, but most of the alcohol cooks off as the sauce simmers, making the sauce incredibly flavourful and giving it incredible depth without being overly boozy. For a non-alcoholic version, you can replace the wine and beer with additional broth plus a splash of white wine vinegar.
- Tomato Paste - This helps thicken the sauce and adds a touch of sweetness, acidity, and an umami taste for a well-balanced flavourful.
- Broth - Use beef broth or chicken broth to thin the sauce and balance the acidity. I recommend using low-sodium varieties to prevent your bifana from tasting too salty.
- Lemon Juice - Freshly squeezed is best! The acidity adds brightness to the sauce, preventing it from being overly rich.
How to Make a Portuguese Bifana Recipe
- Combine. Sauté the onion in oil and butter in a pot over medium heat on the stove. Stir in the garlic, paprika, bay leaves, and pimenta moída. Then, mix in the tomato paste, and pour in the wine, port, beer, and broth.
- Cook. Bring the liquid to a boil, and reduce the heat to a simmer.
- Add the pork. Blend the sauce, if desired. I like to use an immersion blender, but you can also transfer it to a regular blender! Once smooth, add the pork, and season with salt and pepper. Cover the pot, and simmer on low until the meat is tender.
- Thicken and serve. Next, remove the lid, and simmer uncovered to thicken the sauce. Stir in lemon juice, season to taste, and enjoy!
My Favourite Ways to Serve
I always serve my bifana meat as a sandwich, piled high on papo seco rolls, a small Portuguese roll with a crisp crust and soft interior, and add a touch of mustard along with lots of sauce. This is how I grew up eating it, and it always hits the spot. If you can’t find papo seco rolls, substitute your favourite bread rolls or hoagie buns instead.
I think this bifana sandwich is plenty filling enough to serve on its own. However, if you’d like to add a side, try pairing your sandwich with fries, roasted potatoes, or potato chips. Or, add a side of roasted veggies or a light salad for extra nutrients.
How to Store
Bifana stores very well and tastes even better the next day or so, making it great for meal prep! For the best results, I recommend storing the pork and sauce separately from the bread.
Leftovers will keep fresh in an airtight container in the fridge for up to 3-4 days in the refrigerator or in the freezer for up to 2 months. To serve, thaw frozen pork in the fridge overnight. Then, warm it in a saucepan over medium heat on the stove. Add a splash of water or broth as needed to loosen the sauce back up, and it will taste as good as new!
Porto Bifana (Portuguese Pork Sandwich)
Equipment
- 1 Large heavy-bottomed pot or Dutch oven
- 1 Wooden spoon or spatula
- 1 Knife and cutting board
- 1 Measuring cups and spoons
- 1 Immersion blender or countertop blender
Ingredients
For the Pork & Sauce
- ¼ cup 60 milliliters olive oil
- 1 Tablespoon 14 grams butter
- 1 medium onion finely chopped
- 4 garlic cloves minced
- ½ Tablespoon paprika
- ½ Tablespoon smoked paprika
- 2 bay leaves
- 2 Tablespoons pimenta moída or piri piri sauce
- 1 Tablespoon tomato paste
- ½ cup 120 milliliters dry white wine
- ¼ cup 60 milliliters Port wine
- ½ cup 120 milliliters beer (Super Bock or Sagres recommended)
- ½ cup 120 milliliters beef or chicken broth
- 1 pound 500 grams pork loin or pork shoulder, thinly sliced
- 1½ teaspoons salt
- ½ teaspoon white pepper
- ½ Tablespoon fresh lemon juice
For Serving
- Papo seco rolls or crusty sandwich rolls
- Mustard optional
Instructions
- Heat the olive oil and butter in a large pot over medium heat. Add the onion, and sauté until soft and lightly golden.¼ cup 60 milliliters olive oil, 1 Tablespoon 14 grams butter, 1 medium onion
- Stir in the garlic, paprika, smoked paprika, bay leaves, and pimenta moída. Cook for about 30 seconds, until fragrant.4 garlic cloves, ½ Tablespoon paprika, ½ Tablespoon smoked paprika, 2 bay leaves, 2 Tablespoons pimenta moída
- Add the tomato paste and cook for 1 minute, stirring to combine.1 Tablespoon tomato paste
- Pour in the white wine, Port wine, beer, and broth. Bring to a boil, then reduce the heat and simmer for 10-15 minutes to cook off the alcohol.½ cup 120 milliliters dry white wine, ¼ cup 60 milliliters Port wine, ½ cup 120 milliliters beer (Super Bock or Sagres recommended), ½ cup 120 milliliters beef or chicken broth
- If desired, blend the sauce until smooth using an immersion blender or countertop blender.
- Add the pork, salt, and white pepper. Cover and simmer on low for about 20 minutes, until the pork is tender.1 pound 500 grams pork loin or pork shoulder, thinly sliced, 1½ teaspoons salt, ½ teaspoon white pepper
- Uncover and simmer for another 5-10 minutes to thicken the sauce. Stir in the lemon juice just before serving.½ Tablespoon fresh lemon juice
- Pile the pork onto papo seco rolls, add mustard if desired, and spoon extra sauce over the top. Serve warm.Papo seco rolls, Mustard
Notes
FAQs
Is bifana spicy?
Traditionally, bifana has a mild to moderate heat from the pimenta moída or piri piri, but it’s not meant to be overly spicy. You can easily adjust the heat level by using more or less chili paste, or leave it out entirely for a milder version.
Is bifana from Porto or Lisbon?
Bifana is popular throughout all of Portugal, but it’s especially associated with both Porto and Lisbon. Porto-style bifana is often richer and more sauce-forward, while Lisbon versions are typically simpler and lighter. Both are considered traditional and widely loved across the country.
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