Marinated pork sandwich

Marinated pork sandwich

Bifanas

By
From
Lisbon
Makes
4 sandwiches
Photographer
Steven Joyce

Bifanas are deceptively simple pork sandwiches that are found all over the country in roadside cafés, beach bars, and park quiosques (kiosks). The meat is marinated for up to 24 hours in wine and spices before being cooked quickly and stuffed into floury white buns. Occasionally, they come with fried onions, hot sauce or a smear of ketchup.

Ingredients

Quantity Ingredient
450g pork tenderloin
3 tablespoons Roasted red pepper paste
75ml dry white wine
1 teaspoon white wine vinegar
4 garlic cloves, halved and bruised
1/4 teaspoon ground piri piri or other very hot chilli powder
olive oil, for cooking
Piri piri sauce, to taste (optional)
4 large white bread rolls
hot or sweet yellow mustard
Piri piri oil, to serve

Method

  1. Cut the pork into 5 mm slices, trimming off any remaining fat or sinew. If any pieces look a bit chunky, place them between two sheets of cling film (plastic wrap) and bash them until thin, using a meat tenderiser or rolling pin.
  2. Mix the massa de pimentao or red pepper paste, wine, vinegar, garlic and chilli powder together in a bowl. Place the pork in a plastic sandwich bag and pour in the marinade. Seal the bag, then massage the marinade into the meat. Place the bag in the fridge and leave the pork to marinate for 24 hours.
  3. When ready to cook, pour the contents of the bag into a bowl. Heat 1 tablespoon of olive oil in a large lidded frying pan over a medium heat. Using a slotted spoon, lift the pork and garlic out of the bowl, leaving the marinade behind (reserve this for later). Cook the pork, lightly browning each side for 1–1½ minutes. Work in batches if necessary, as overcrowding the pan will stop the meat browning. Remove the garlic and set aside if it cooks too fast or starts to burn. When the pork is cooked, remove from the pan and set aside, then cook any remaining batches.
  4. After the pork is cooked, pour the reserved marinade into the pan along with 2 tablespoons of water. Cover the pan with a lid and let bubble for 2 minutes. Remove the lid and taste the sauce. If you’d like a bit more spice, add a little more chilli powder or a spoonful of piri piri sauce. Turn the heat up and cook for a few more minutes to reduce the sauce.
  5. Split open the white bread rolls and smear one side with mustard. Divide the meat between the 4 rolls and spoon over a little of the sauce. Drizzle over a little piri piri oil then eat straight away.
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