Dish · portuguese
Bifana
Thin slices of pork marinated in garlic, wine, and paprika, then cooked in their own juices and piled onto a crusty roll, sometimes with a spoon of the cooking liquid on top.
Where it comes from
The sandwich grew out of everyday Portuguese cafe food, built around pork, the country's cheapest and most common meat, cooked fast and served straight into bread as a working lunch.
What cooks argue about
The technical divide is how the pork is cut and cooked: thin scaloppine-style slices seared quickly, versus a whole loin simmered slowly in the marinade and then sliced, which gives a softer, wetter result.
Versions
Nobody has published a bifana here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
garlic
bay leaf fresh
dry white wine