Entree: Portugal – Lisbon – Bifana (Portuguese marinated and pan-fried sliced pork served in crusty rolls)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 1 hr

Total 1 hr 15 min

Ingredients

- 1 lb (454 g) boneless pork shoulder, thinly sliced
- 4 papo-seco or crusty rolls (about 8 oz / 225 g total)
- 1/2 cup (120 ml) dry white wine
- 2 tbsp (30 ml) white wine vinegar
- 3 tbsp (45 ml) olive oil
- 4 cloves garlic, minced (about 12 g)
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) crushed red pepper flakes or piri-piri (adjust to taste)
- 1 bay leaf
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (28 g) unsalted butter (for toasting rolls and finishing)
- Optional: pickled piri-piri or mustard for serving

Instructions

1. In a bowl combine the white wine, white wine vinegar, 2 tbsp (30 ml) olive oil, minced garlic, paprika, crushed red pepper, bay leaf, salt, and pepper. Add the thinly sliced pork, toss to coat, cover, and marinate in the refrigerator for at least 1 hour and up to 4 hours.
2. Heat a large skillet over medium-high heat and add the remaining 1 tbsp (15 ml) olive oil. Remove pork from marinade (reserve the liquid) and sear the slices in batches so they brown quickly without steaming, about 1–2 minutes per side until cooked through and lightly caramelized.
3. Return all pork to the pan, pour in the reserved marinade, and simmer briefly 2–3 minutes until the sauce reduces slightly and coats the meat. Adjust seasoning.
4. Split the rolls and butter the cut sides with 2 tbsp (28 g) butter. Toast the rolls in a clean skillet or under a broiler until golden.
5. Pile the pork into the toasted rolls, spooning a little of the pan sauce over the meat. Add pickled piri-piri or mustard if desired and serve immediately.