Bifana: The Iconic Portuguese Pork Loin Sandwich
The bifana is one of Portugal’s most beloved sandwiches, a simple yet incredibly flavorful dish that showcases the country’s passion for well-seasoned pork and crusty bread. Our kids cannot get enough of these sandwiches. Traditionally served in casual eateries and food stalls, the bifana consists of thinly sliced marinated pork, then braised in the marinade, and served on a fresh Portuguese roll. Porco preto, the pork meat of the black pigs in Alentejo, is perfect for this Portuguese pork loin sandwich. While it may seem straightforward, the balance of flavors and textures makes it a true classic.
Bifanas are a staple in Portuguese street food culture and are particularly popular as a pregame snack for Benfica games in Lisbon. Fans gather at food trucks outside of the Alto dos Moinhos subway station and in the fan zone outside of the south-east corner of the Estádio da Luz, enjoying a bifana with a cold beer before heading into the stadium. The combination of tender, flavorful pork and the slight chew of the crusty bread makes it an ideal handheld meal for on-the-go enjoyment.
Wine Pairing Ideas
Pairing wine with a bifana requires something that can complement the richness of the pork while balancing the tangy, spicy, and garlicky flavors. Here are some excellent choices:
- Vinho Verde – This crisp, slightly effervescent Portuguese white wine pairs beautifully with bifanas, cutting through the richness while enhancing the citrusy and garlicky notes.
- Alvarinho – A fuller-bodied white with bright acidity that works well with the marinated pork’s tangy elements.
- Dão Red – If you prefer red wine, go for a Dão with its smooth tannins and fruit-forward character, making it a great match for the pork without overwhelming the dish.
- Rosé from Alentejo – A dry, fruit-forward rosé provides a refreshing contrast, particularly if serving the bifana with a bit of spice.
- Beer – a nice cold Sagres goes great with a bifana.
Whether you’re making bifanas for a casual lunch or a weekend gathering, these wine pairings will elevate the experience. Enjoy this iconic Portuguese sandwich with a perfect glass of wine, and savor the flavors of Portugal right at home!
Here is a simple red bell pepper puree recipe needed for a perfect Bifana marinade.
Bifana – Portuguese Pork Loin Sandwich
Ingredients
- 2 lbs pork loin, thinly sliced , 1 kg (preferably Porco Preto)
- 8 Portuguese rolls, or crusty sandwich rolls
- 6 cloves garlic, minced
- 1 cup white wine, dry, preferably Portuguese Vinho Verde or a crisp white Sauvignon Blanc
- 3 tbsp olive oil
- 2 bay leaf
- 1 tbsp salt
- 10 white peppercorns (black peppercorns work too)
- 1/2 tsp red pepper flakes, optional for spice
- Yellow mustard or piri-piri sauce for serving, optional
Equipment
- 1 glass dish deep enough for marinating
- 1 large pot or deep sided pan large enough for all of the ingredient, but you can cut the recipe in half or cook in batches as well
Instructions
Combine the garlic, red pepper puree, white wine, salt, black peppercorns in the glass dish.
Stir together and then add the pork loins making sure the marinade covers the meat. Cover with plastic wrap and let marinate for at least 1 hour and up to 24 hours in the fridge.- When you are ready to cook remove the glass dish from the refrigerator. Place the pot or deep sided pan on the stove.
- Pour the marinade into the pot or pan and turn on the heat to high.
Add the pork loins. The loins should be covered with liquid. If there are any that are not, remove from the pan and cook in a second batch.- What the liquid begins to boil, reduce to the heat to medium low and simmer the meat for at least 30 minutes and up to 45 minutes. The extra time will increase the tenderness of the pork loin.
- Once the cooking time has completed, cut the portuguese rolls in half. Dip both halfs into the sauce and then top with pork loin meat.
- If desired, add some mustard or piri piri sauce to complete the sandwich.
