Bifana

Pork & marinade

• 535 g pork loin, very thinly sliced (2–3mm), across the grain
• 3.5 garlic cloves, thinly sliced
• 1.5 bay leaves
• 0.5 tsp sweet paprika
• 0.5 tsp white pepper
• 1 tsp salt
• 100 ml dry white wine
• 33 ml white wine vinegar
• 0.5 tbsp yellow mustard
• 0.5 tbsp piri-piri sauce(optional)
• 1.5 tbsp olive oil
• 33 ml water

To serve

• 4 crusty Portuguese rolls (papo-seco)
• to taste Dijon mustard(optional)
• to taste piri-piri(optional)
• to taste pickled vegetables(optional)

Prepare the pork

1. 1

   Chill the 535 g pork loin in the fridge for 30–45 minutes — cold meat is much easier to slice thinly.

   45m

   Tip: A sharp knife and a cold loin are the two secrets to thin, even slices.

2. 2

   Slice the loin 2–3mm thin, cutting across the grain. Lightly pound between plastic wrap if any slices are too thick.

   10m

   Slicing across the grain is essential — it keeps the meat tender after cooking.

Marinade

1. 3

   Mix together the sliced garlic, bay leaves, paprika, 0.5 tsp white pepper, 1 tsp salt, white wine, vinegar, mustard, and piri-piri (if using). Add the pork slices and mix thoroughly. Cover and refrigerate for at least 2 hours, ideally overnight.

   2h

   Minimum 2 hours marinating. Overnight gives much better flavour and tenderness.

Cook

1. 4

   Heat 1.5 tbsp olive oil in a wide pan over medium-high heat. Add the pork with all the marinade. Cook for 5–7 minutes, stirring regularly.

   7mmedium-high
2. 5

   Add 50ml 33 ml water if needed. Simmer until the sauce slightly reduces but remains loose and spoonable. The meat should stay tender — do not overcook.

   3m

   The sauce must remain loose — this is not a dry dish. The juices soak into the bread.

Assemble and serve

1. 6

   Split the rolls. Spoon the pork inside generously. Add extra sauce — the bread should soak it up. Serve immediately with mustard, piri-piri, and pickled vegetables on the side.

   3m

   Tip: A bifana should be messy. If the bread isn't soaked through with sauce, you haven't added enough.