Portugal is famous for its simple dishes that still pack quite a flavor punch, and few examples illustrate this better than the bifana. Much like its beefy cousin, the prego, the bifana is a straightforward yet deeply satisfying sandwich that has earned its rightful place in the stomachs of the Portuguese. This sensational sandwich never lets you forget it: whether you’re standing at a counter in Lisbon or at a festival in the Alentejo, you are bound to bump into the bifana. Let’s learn more about it and then how to make it ourselves.
What Is a Bifana Sandwich?
The bifana is a pork sandwich, typically made from thin slices of marinated pork cooked in a garlicky, wine-based sauce. It’s served inside a crusty Portuguese roll (papo seco or carcaça) that soaks up all the flavorful juices. The result is tender, tangy meat inside warm, slightly chewy bread – the perfect balance of texture and taste (in our humble opinion).
Unlike the prego, which uses beef and highlights the flavor of the steak itself, the bifana focuses on its sauce. The pork is gently simmered in a mixture of garlic, white wine, paprika, and sometimes piri-piri for heat. The sauce clings to the meat and seeps into the bread, which makes every bite a burst of Portuguese flavor.
Who Created the Bifana?
The exact origins of the bifana are often debated, but many credit the city of Vendas Novas in the Alentejo region for perfecting it. According to local tradition, the first bifanas were made by simmering pork in lard and garlic, then serving it on bread as a quick, hearty snack for travelers. Over time, this modest sandwich spread across the country and evolved into countless regional interpretations.
Today, the bifana is a national staple. You’ll find it in cafés, tascas (small family-run eateries), food trucks, and festival stands throughout Portugal. It’s eaten at all hours of the day (and we mean all hours) – at lunch, after work, or late at night after a few beers. Many locals swear by it as the perfect hangover cure.
Like the prego, the bifana transcends more meal and has become baked into the social rituals of Portugal itself. It’s what you order while chatting with friends at the counter, with a small beer or glass of vinho tinto on the side.
The Lisbon Bifana vs. Bifanas from the Rest of Portugal
While the bifana is beloved throughout the country, the way it’s prepared can vary dramatically from one region to another.
Lisbon’s Version
In Lisbon, the bifana is typically juicy and bold. The pork is simmered in a garlicky sauce made with white wine, vinegar, and piri-piri. The sauce is often kept bubbling in a pot all day continuing to be enriched with flavor as new pieces of meat are added. The bread is dipped in the sauce before being filled, giving it a slightly soggy but incredibly flavorful texture. The result is a spicy, messy sandwich that drips down your fingers in the best possible way. The most famous place to try it is Casa das Bifanas near Rossio Square, where locals have been standing at the counter since the early 20th century.
Northern and Central Versions
Head north to Porto, and you’ll find the bifana takes on a milder personality. Here, the sauce tends to be thicker and darker made with more paprika and less vinegar. Some versions are closer to a gravy, coating the meat with a rich glaze rather than soaking the bread completely. The bread in northern Portugal is often sturdier too and can stand up to the heartier sauce.
In the Alentejo, where the sandwich may have originated, the bifana pork is cooked slowly in lard and garlic rather than wine. This allows the natural flavor of the meat to shine. It’s less spicy and more buttery with a pronounced richness that reflects the agricultural traditions of the region.
Modern chefs have taken the bifana in new directions too. Some have added caramelized onions, melted cheese, or even a fried egg. However, purists will tell you “the simpler, the better” and we tend to agree.
How to Make a Traditional Bifana
Ingredients (for 2 sandwiches)
4 thin slices of pork (loin or shoulder)
3 cloves of garlic, minced
½ cup dry white wine
2 tablespoons olive oil or lard
1 teaspoon paprika
Salt and pepper to taste
Piri-piri sauce (optional, for heat)
2 Portuguese rolls (papo secos)
Instructions
Marinate the Pork
Combine the garlic, paprika, wine, salt, and pepper in a bowl. Add the pork slices and let them marinate for at least an hour (but overnight is even better, if possible).Cook the Meat
Heat the olive oil or lard in a pan over medium heat. Add the marinated pork and cook for a few minutes on each side until golden. Pour in the remaining marinade and let it simmer until the sauce slightly thickens.Assemble the Sandwich
Slice the rolls and, if you’re doing it Lisbon style, dip the inside briefly into the sauce. Place the pork inside, drizzle a bit more sauce over the top, and serve immediately. Add mustard or piri-piri sauce if desired (see below).
Mustard on the Side?
Mustard is a very common condiment served with bifanas, especially in Lisbon and the south of Portugal. It’s often paired with piri-piri sauce, which gives you the chance to adjust the flavor and spice it to your liking. While some bifana purists may say that only the marinated pork and its garlicky wine sauce are essential, many consider mustard an inseparable part of the experience. In fact, some say that the only truly necessary ingredients for a proper bifana are bread, mustard, and a well-cooked pork steak. In northern regions like Porto, mustard tends to be optional, but in the south, expect to find mustard adding tang and warmth to each bite.
The Prego: Your Next Sandwich Endeavor?
If you enjoyed learning about the bifana, why not try to make bifana’s first cousin – the prego? Whether you’re team prego or team bifana, one thing is certain: Portugal knows how to put magic between two slices of bread.
