Beverley
Gold Member
Every culture has a dish that speaks its heart — for Portugal, it’s the bifana.
Born in the taverns of Alentejo, this humble pork sandwich carries the warmth of Portuguese kitchens: sizzling pans, slow laughter, and the comfort of home in every bite.
My father(who was half British and half Portuguese) always said you don’t just eat a bifana — you feel it.
You taste the garlic and wine, the tenderness born of patience, and the bread that soaks up every drop of love.
In Portugal, it’s not just food; it’s a ritual — a simple pleasure that binds people and memories together.
Now, every time I make a bifana, I feel that connection — to the sea winds of Lisbon, the sound of Fado, and to my father, who passed down more than a recipe.
He passed down roots — flavoured with garlic, love, and the soul of Portugal.
Ingredients:
Instructions:
Take it with you on a picnic by the river and you can thank me later
Born in the taverns of Alentejo, this humble pork sandwich carries the warmth of Portuguese kitchens: sizzling pans, slow laughter, and the comfort of home in every bite.
My father(who was half British and half Portuguese) always said you don’t just eat a bifana — you feel it.
You taste the garlic and wine, the tenderness born of patience, and the bread that soaks up every drop of love.
In Portugal, it’s not just food; it’s a ritual — a simple pleasure that binds people and memories together.
Now, every time I make a bifana, I feel that connection — to the sea winds of Lisbon, the sound of Fado, and to my father, who passed down more than a recipe.
He passed down roots — flavoured with garlic, love, and the soul of Portugal.
Ingredients:
- 500g thinly sliced pork (loin or cutlets)
- 4 cloves garlic, minced
- 1 cup white wine
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp paprika (optional but traditional)
- Salt & pepper to taste
- 4 Portuguese bread rolls (or crusty sandwich rolls)
Instructions:
- Marinate:
Mix garlic, wine, paprika, salt, and pepper in a bowl. Add the pork and let it marinate for at least 30 minutes (overnight if you can). - Cook:
Heat olive oil and butter in a pan. Add the pork (with a bit of the marinade) and cook on medium heat until the meat is tender and juicy — about 5–7 minutes. - Assemble:
Slice your bread rolls, lightly toast them if you like.
Spoon the pork and a bit of the pan sauce inside the bread — let it soak up that garlicky wine goodness. - Serve:
Enjoy it hot, ideally with mustard or piri-piri sauce, and a glass of red wine.
Take it with you on a picnic by the river and you can thank me later