Bifana, Porto style (pork simmered in tomato, beer and wine sauce on a bun)
SAM THE COOKING GUY · ♥ 7.6K likes · 155.6K views · 8 min video
Read about pork loin (roast, or pieces cut from it) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- pork loin
Cut the pork loin fairly thin (or slice it mostly frozen, or on a slicer) and pound the slices thin in a ziplock bag.
- olive oil
- pork lard
- onions
Melt olive oil and pork lard in a pot; add the onions and soften 4 to 5 minutes.
- garlic
Add the garlic and cook about a minute; pull out about a third of the onions and garlic for the sandwiches.
Onions, garlic and spices in lard
- 1 tsp cinnamon
- 1 tbsp smoked paprika
- cayenne
- salt
- pepper
Add cinnamon, smoked paprika, cayenne, salt and pepper and toast in the fat about 30 seconds.
- crushed tomatoes
- beer
- white wine
- bay leaves
Add crushed tomatoes, beer and white wine, add bay leaves, bring to a boil and boil about 4 minutes.
Remove the bay leaves, turn off the heat and blend smooth with an immersion blender (optional).
Bring back to a simmer and add the pork one piece at a time so it doesn't clump; stir.
- bun
Open a crispy bun part way; spoon in sauce, add the reheated reserved onions, then the pork.
Building and tasting the sandwich