Bifanas à Moda do Porto – The Ultimate Super Bowl Snack!

white wine

🥗Healthier: apple cider vinegar

💰Cheaper: white grape juice

Apple cider vinegar adds acidity with fewer calories.

pork loin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Pork shoulder is more affordable and flavorful.

fresh bread

🥗Healthier: whole grain bread

💰Cheaper: stale bread

Stale bread can be used for a more rustic texture.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Cayenne adds heat at a lower cost.

Welcome to the kitchen and introduce the recipe for Bifanas.

Prepare thinly sliced pork, asking the butcher to cut it thin or pound it at home.

Rough chop 1 large onion.

Gather spices: black pepper, salt, cumin, and smoked paprika.

Prepare garlic and 2 small bay leaves.

Add Tabasco sauce for heat.

Use white wine and 500 ml of a mild beer, like Heineken.

Heat olive oil in a pot to cover the bottom.

Add chopped onions to the hot olive oil and sauté until translucent, about 3-5 minutes.

Add garlic and bay leaves to the onions and sauté for 30 seconds.

Add spices (smoked paprika, cumin, salt, and black pepper) and cook for a bit until fragrant.

Pour in white wine and let it cook for 1-2 minutes to burn off alcohol.

Add tomato pulp and beer to the mixture, cleaning the jar with a bit of water.

Bring the mixture to a boil, then cover and let it simmer for 5-7 minutes to cook down the tomato.

After 5 minutes, remove bay leaves and use an immersion blender to puree the sauce until creamy.

Check seasoning and add Tabasco sauce to taste.

Add thinly sliced pork to the sauce one piece at a time, ensuring they are coated and not clumped together.

Cover and let it cook on low for 35-40 minutes.

Prepare to assemble the sandwiches with Portuguese water buns or dinner rolls.

Cut the bread partially through to create a pocket for the filling.

Add a bit of sauce to the bread, then fill with pieces of cooked pork.

Serve the sandwiches with the sauce and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens