Bifana Sandwich is a type of sandwich popular in Portugal where pork chops or pork strips that are marinated in piri-piri style sauce and white wine is served in a light crusty bread roll accompanied with yellow mustard and sautéed pimiento with onions
- 800 g pork tenderloins, sliced and pounded with meat mallet
- 6 cloves garlic, minced
- 1 cup dry white wine
- 2 bay leaves
- 1 tbsp piri piri sauce
- freshly ground black pepper
- 3 white onions
- 2 large red capsicum, skins removed
- 2 tsp paprika
- 1/2 cup dry white wine
- 1 tbsp white wine vinegar
- 1 tsp sugar
- olive oil
- Portuguese buns or anything similar (it must be soft yet crusty)
- yellow mustard
- In a bowl combine all marinade ingredient together then add the pork tenderloins, mix well then place it in a zip lock bag then let it marinate for 12 hours.
- Before cooking make sure you remove the pork from the refrigerator for an hour to be in room temperature.
- Prepare a pan, heat olive oil then pan fry pork pieces for 3-4 minutes each side or until cooked, remove from the pan then set aside.
- Using the same pan add more olive oil then then sauté onions, capsicum and paprika in low heat, add dry white wine and sugar then cook in medium heat until onions and capsicum are soft. Add the white wine vinegar and a pinch of salt, mix then turn heat off.
- Prepare your bread, slice in half, coat one side with yellow mustard, then place a slice or two of the pork, top with the sautéed onions. Serve.