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Bifana
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Bifana

Bifana

A 'bifana' is a well known Portuguese sandwich - of which there are a couple different versions. This is the 'Porto' style, and is made by simmering this slices of pork in a rich broth made with tomatoes, beer & white wine. They're messy, and fricking delicious. I say you make a big batch, have the rolls on the side and let your guests make their own sandwiches.

Makes 4 sandwiches

Ingredients

  • 1 pound pork loin
  • 1 tablespoon olive oil
  • 1 tablespoon pork lard, or 1 tablespoon butter
  • 2 yellow onions, sliced
  • 4 large cloves garlic, finely chopped
  • 1 teaspoon cinnamon
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne
  • 2 teaspoons kosher salt
  • 1 teaspoon coarse ground black pepper
  • 1/2 cup white wine
  • 1 - 15 ounce can diced tomatoes
  • 12 ounces lager
  • 4 bay leaves
  • 4 crusty rolls for serving

Directions

  1. Slice pork into 1/8 inch slices, put slices into a large ziplock bag and use a mallet to pound each into thin pieces - set aside
  2. Add olive oil and lard (or butter) to a pot over medium heat, and when melted add the onions - cook until softened, about 4 minutes
  3. Add the garlic stirring to combine, and when super fragrant (after about 45 seconds) remove approximately half the onions to a plate and set aside
  4. To the remaining onions add the cinnamon, paprika, cayenne, salt & pepper - stirring well to mix in and toast a bit
  5. Add the wine, scraping along the bottom as you stir, and let bubble away a couple minutes
  6. Add the tomatoes, beer & bay leaves - stir to combine and bring to a boil - leave for 5 minutes
  7. Kill the heat and remove the bay leaves - at this point you can either blend the sauce in the pot with an immersion blender until smooth, or in a regular blender or just say screw and do neither
  8. In either case, add the flatted pork slices one at a time to the sauce in the pot so they stay separate, and simmer on low partially covered 30 minutes
  9. To serve, slice a roll in half, add some sauce to the bottom, some of the reserved onions and finally 4-5 pork slices
  10. Boom