Porto Bifana (Portuguese Pork Sandwich)
This Porto bifana recipe is a classic Portuguese pork sandwich made with thin slices of pork simmered in a garlicky white wine sauce, then piled onto soft rolls with plenty of extra sauce on the side. Tender, flavourful, and surprisingly easy to make, it’s the perfect comfort food for weeknights or casual gatherings.
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
Storage: Store leftover pork and sauce in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove with a splash of broth or water to loosen the sauce.
