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Easy Portuguese bifana sandwich recipe with saucy paprika pork piled into crusty rolls
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Portuguese Bifana Sandwiches with a Bold Spicy Pork Marinade

These simple Portuguese bifana sandwiches feature thin slices of pork simmered in a garlicky white wine, paprika, and chile marinade, then piled into warm crusty rolls with plenty of savory sauce.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 4

Ingredients

  • 1 1/2 pounds boneless pork loin sliced very thin (680 g)
  • 1 cup dry white wine 240 ml
  • 1/4 cup water 60 ml
  • 4 cloves garlic finely grated or minced
  • 2 tablespoons olive oil 30 ml
  • 1 tablespoon sweet paprika 7 g
  • 1 tablespoon tomato paste 16 g
  • 1 tablespoon white wine vinegar 15 ml
  • 1 teaspoon kosher salt 6 g
  • 1/2 teaspoon freshly ground black pepper 1 g
  • 1/2 teaspoon crushed red pepper flakes or 1 teaspoon piri-piri sauce (1 g or 5 ml)
  • 1 bay leaf
  • 4 Portuguese rolls kaiser rolls, or small crusty sandwich rolls (about 12 oz/340 g total)
  • Optional for serving: yellow mustard hot sauce, and thinly sliced pickled peppers

Instructions

  • Place the thinly sliced pork in a medium bowl or resealable bag. Add the wine, water, garlic, olive oil, paprika, tomato paste, vinegar, salt, black pepper, red pepper flakes or piri-piri sauce, and bay leaf. Stir well to coat the pork. Cover and refrigerate for 30 minutes; do not marinate longer than 2 hours because the thin pork can become soft from the acidic ingredients.
  • Set a large deep skillet over medium-high heat. Remove the pork from the marinade with tongs, letting excess liquid drip back into the bowl. Cook the pork in two batches for 1 to 2 minutes per side, just until lightly browned. Transfer each batch to a clean plate.
  • Pour the marinade, including the bay leaf, into the skillet. Bring it to a full boil, scraping up any browned bits. Reduce the heat to medium-low and simmer for 3 to 4 minutes.
  • Return all of the pork and any juices on the plate to the skillet. Simmer gently for 5 to 7 minutes, stirring occasionally, until the pork is cooked through and the sauce is lightly reduced. Remove and discard the bay leaf.
  • Split and lightly toast the rolls if desired. Divide the saucy pork among the rolls, spooning a little extra sauce over each portion. Add mustard, hot sauce, or pickled peppers if you like, and serve right away.