How to make Portuguese Bifanas

pork loin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is more economical.

white wine

🥗Healthier: vegetable broth

💰Cheaper: water with vinegar

Vegetable broth adds flavor without alcohol, and vinegar in water mimics acidity.

Slice pork loin into quarter-inch thick pieces.

Marinate pork with paprika, salt, garlic powder, black pepper, and a couple tablespoons of each spice on both sides.

Add about a quarter cup of white wine and mix thoroughly.

Marinate in the refrigerator for at least 1 hour, preferably overnight.

Slice about six medium onions into quarter to half-inch slices.

Heat about a quarter cup of olive oil in a skillet and sauté onions until tender, about 5-10 minutes, until they are caramelized and golden.

Add a tablespoon of vinegar or white wine to the onions to enhance sweetness.

Heat a quarter cup of olive oil in a skillet until hot and smoking.

Grill the marinated pork loin pieces for about 3-4 minutes on each side until golden with grill marks.

Remove cooked pork from the skillet and place it on a plate, then cook any remaining batches.

Once all pork is cooked, add the caramelized onions on top of the pork in the skillet and let sit for 3-5 minutes.

Slice the bread rolls and assemble the sandwiches with pork and onions, adding as many onions as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens