Bifana (Portuguese Marinated Pork Sandwich)

The bifana is a classic Portuguese pork sandwich. Marinated in garlic, wine, and spices, this simple pork loin sandwich is easy to make, but bursting with addictive flavor.

DISCLOSURE: The Wisconsin Pork Producers Association sponsored this article. You can find out more about the modern pig farming industry, here. As always, we only share quality products that we love with our readers. All opinions are our own.

What is a bifana?

A bifana is a simple pork sandwich. And when we say simple, we do mean it. 

This no-frills sandwich is made up of thin cutlets of marinated pork loin on a good crusty, but soft roll. 

That's pretty much it. 

If it sounds too simple to be a staple snack food of a country's cuisine, think again. 

What makes this sandwich stand out is the marinade for the pork. A combination of wine, ample garlic, paprika, and a touch of heat creates a sandwich that is a delight for the taste buds.

Who made the original bifana?

The people of Portugal widely dispute the origin of bifana. But what they do agree upon is that it comes from Vendas Novas, a small town in the Alentejo region located in south-central Portugal. 

Many restaurants in Vendas Novas claim to have the "original" bifana. So it is hard to know precisely where the sandwich actually started.

Since its beginning, the popularity of this pork sandwich spread throughout Portugal. You will now find bifana from north to south, in restaurants and made at home.

Like any dish with such wide popularity, every chef and family has their own 'secret' to making 'the best' bifana. (So if you ever make it to Portugal, it is worth trying a few of these sandwiches. Each may be slightly different, but no less tasty.)

Bifana in Lisbon and the south and central regions of Portugal

Since the bifana originated in south-central Portugal, the version of the bifana that you find in Lisbon and other southern and central regions, is a take on the original sandwich. 

In this region, they make bifana out of a thinly pounded pork loin cutlet. They marinate this meat overnight in a mixture of wine, garlic, paprika, and other spices. This meat is pan-fried, sometimes with the addition of the reserved marinade. 

Then the meat is placed on a split roll. Yellow mustard is the only topping and is optional. 

Bifana in Porto and the northern region of Portugal

In Porto and other northern regions of Portugal, they do the bifana a bit differently. Here they slowly simmer the meat in a sauce made from beer, garlic, paprika, and something to add a bit of spice. 

In this region, they pile multiple pieces of meat (or sometimes shredded meat) onto the split roll, with a healthy glaze of the simmering sauce. 

The northern version of bifana tends to be a bit more of a messy sandwich to eat, due to the delicious sauce and juices that soak into the bread. 

Bifana meat 

Pork is classic meat for sandwiches across cultures. In southwestern America, you find smoked pork roasts used in many culinary applications, particularly in Memphis-style barbeque. When in Peru, you find slow-cooked pork and sweet potatoes in a classic pan con chicharron breakfast sandwich. In Mexico, you find pork in the form of chorizo sausage in their famous chorizo torta sandwiches.

In Portugal, you will find specific 'bifana' cuts of pork. However, thinly sliced pork loin is the best choice outside of Portugal. 

You can pound the loin cutlets thinner before marinating to give more surface area and make them more tender for the sandwich. 

Bifana bread

The Portuguese serve these sandwiches on papo-seco, a traditional Portuguese roll that is crusty on the outside but soft on the inside. The crust is just firm enough to hold the juicy sandwich together. 

If you don't have a Portuguese bakery near you, any good soft but crusty roll will do the trick.

How do you make a bifana?

We're sharing a recipe for the south-central version of bifana. 

The recipe is quite simple. After making the marinade and pounding the meat, you let the meat marinate in the sauce overnight in the refrigerator. 

When you are ready to cook your meat, it is pan-fried in oil and butter.

Don't throw out that marinade though! After cooking the meat, we deglaze the skillet with the marinade and pop the pork back in to simmer, until the sauce has reduced a bit. 

Then it is time to place the meat on the split roll (you can toast it up with some butter if you desire). Add some mustard (if desired) and you are ready to dive in!

What to serve with bifana?

These sandwiches are a staple at Portuguese snack bars. They are the perfect small bite to curb your hunger between meals. (Or as a late-night snack.)

They can also be eaten as a light lunch, often accompanied by a small bowl of soup (like caldo verde), to fill out the meal. 

(And, while not traditional, we enjoy these a lot as a family dinner during the warmer months, when you don't want a big heavy meal at the end of the day. They are so easy to make, they are great for serving something different, yet easy on the cook, for dinner if you have guests over!)

Either way, they are always accompanied by a beer.