How to make a Bifana Portuguese people will love | The Farming Chefs | Ep 19

pork loin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is leaner, while pork shoulder is often less expensive.

white wine

🥗Healthier: apple cider vinegar

💰Cheaper: white grape juice

Apple cider vinegar adds acidity with fewer calories.

piri-piri sauce

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha offers a similar heat profile with less cost.

crusty bread

🥗Healthier: whole grain bread

💰Cheaper: soft sandwich bread

Whole grain provides more fiber, while soft bread is more affordable.

Prepare the pork loin by cutting away any inedible parts, such as bones.

Brown the cuttings in a pan with a tiny bit of olive oil to create flavor for the sauce.

Add 2-3 crushed garlic cloves and 2 bay leaves to the pan and let them brown.

Slice the pork loin as thinly as possible.

Once the cuttings are browned, pause slicing and add butter to the pan, then deglaze with white wine on high heat.

Add a pinch of salt and a tiny bit of smoked paprika to the pan.

Continue slicing the pork loin while the sauce cooks.

If possible, marinate the pork loin in advance for better flavor, but a short marinade is acceptable.

Prepare a side salad by chopping carrot, onion, and apple, then drizzle with apple vinegar, olive oil, and salt.

Lay the sliced pork in the sauce for about 30 seconds to a minute until cooked through.

Prepare the buns by spreading mustard on them (optional).

Layer the cooked pork on the mustard side of the bread.

Add a spoonful of sauce on top of the pork.

Optionally, add the salad on top for crunch before closing the sandwich.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens