No. 1 : Quick Recipe
Bifana Sandwiches
Step One
Mix together the garlic, salt, 1 Tsp paprika, 1 TB piri-piri sauce, vinegar, 1 cup of wine in a large zip loc bag. Add the pork, mix well and marinate at least 4 hours.
Step Two
Heat 1 TB of the oil in a heavy pan, like cast iron, over medium heat. Remove the pork from the marinade, drain and cook in batches for a minute or so each side until lightly browned, then set aside. Add a little more oil to the pan when cooking each batch. When all the pork is cooked, deglaze the pan with the remaining cup of wine and add the remaining one tsp of paprika and one TB of piri-piri sauce.
Step Three
Bring to a boil and reduce to a coating consistency, then return all the pork to the pan for a further minute, stirring well to coat in the sauce.
Step Four
In a separate pan, cook the onions in the remaining two TB of oil until softened and golden about 8 – 10 minutes
Step Five
Serve the pork with the onions in soft white rolls with sweet mustard and extra piri-piri sauce.
No. 2 : Kitchen Scoop
No Portuguese sandwich is complete without a little heat. Piri-piri sauce—a fiery blend of chiles, garlic, citrus, and olive oil—has roots in Portugal’s colonial history in Africa, where Portuguese settlers encountered the small but potent African bird’s-eye chile. Today, the sauce is a staple of Portuguese cooking, adding bright, spicy flavor to everything from grilled chicken to bifanas
No. 3 : Clever Idea
*A Honey Dijon Mustard is a great choice for sweet mustard if you can’t find a Portuguese-style sweet mustard in your local store.
No. 4 : Cheers!
Vera Vinho Verde
Vinho Verde Portugal
About $12
A bifana practically begs for a glass of Vinho Verde. Light-bodied and refreshingly crisp, with bright citrus and green apple notes, Vinho Verde cuts through the richness of the garlicky pork while complementing the sandwich’s white wine marinade. Its slight spritz and lively acidity make every bite feel lighter and more vibrant—a perfect match for a warm Father’s Day gathering.