A pork sandwich from portugal that is so simple and delicious! - sam the cooking guy
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Date: 2025-04-11
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Comments and reviews: 20
sam_cooking
2 seconds in I was like Oh yeah. that's a legit Bifana.
Portuguese APPROVED. Sure, there's a few changes you can make here and there to taste but ESSENTIALLY you got it 100% right. The essential is all there. The sauce, the onions, the beer, the type of meat, you nailed it. Even the right alternatives (the freezing and using a meat cutter) which is the best way to do it to get them super thin slices you didn't forget to mention, and yeah, you can mess a bit with the spices (if you want to add cinnamon it's fine, don't sweat it, as long as the red pepper or paprika is there) but my man, from someone who is super picky with how our culture is represented overseas, you get a 10/10.
Oh, and don't worry, we also add extra onions exactly like you did (some of us, mostly in bifanas na chapa with a bit of mustard but that's a Lisbon spin, what we also do (which is also optional but must of us do anyway) is after you prep the sandwich, before the first bite, you dip like half of it in sauce, it's supposed to look and feel decadent
Anyway, once again, great job, offended no one, absolutely nailed it.
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2 seconds in I was like Oh yeah. that's a legit Bifana.
Portuguese APPROVED. Sure, there's a few changes you can make here and there to taste but ESSENTIALLY you got it 100% right. The essential is all there. The sauce, the onions, the beer, the type of meat, you nailed it. Even the right alternatives (the freezing and using a meat cutter) which is the best way to do it to get them super thin slices you didn't forget to mention, and yeah, you can mess a bit with the spices (if you want to add cinnamon it's fine, don't sweat it, as long as the red pepper or paprika is there) but my man, from someone who is super picky with how our culture is represented overseas, you get a 10/10.
Oh, and don't worry, we also add extra onions exactly like you did (some of us, mostly in bifanas na chapa with a bit of mustard but that's a Lisbon spin, what we also do (which is also optional but must of us do anyway) is after you prep the sandwich, before the first bite, you dip like half of it in sauce, it's supposed to look and feel decadent
Anyway, once again, great job, offended no one, absolutely nailed it.
reply
luisrodrigues4698
Portuguese here. Besides the cinnamon, which was a complete surprise for me, it's a very decent version, and i must admit i never tried them in Porto, my favorites are the Vendas Novas style. There is no canonic bifana, as far as I know so as long as you get some basics right, it should come out fine.
My basics are:
An overnight abundant marinade with white wine, garlic, bell pepper paste, salt, pepper and bay leaves, maybe a squeeze of lemon.
Then in the pot you make a refogado which is the portuguese version of a sofrito, with olive oil, pork lard, and onions,
and then you pour all the marinade with the meat and let it cook until the meat is falling apart tender.
Since i don't expect you to get a Portuguese bread easily, i would suggest perhaps using ciabatta. We like to toast a bit the soft interior for extra texture, and there you go.
When it is done professionally i suspect one of the secrets is to never wash the pot.
reply
Portuguese here. Besides the cinnamon, which was a complete surprise for me, it's a very decent version, and i must admit i never tried them in Porto, my favorites are the Vendas Novas style. There is no canonic bifana, as far as I know so as long as you get some basics right, it should come out fine.
My basics are:
An overnight abundant marinade with white wine, garlic, bell pepper paste, salt, pepper and bay leaves, maybe a squeeze of lemon.
Then in the pot you make a refogado which is the portuguese version of a sofrito, with olive oil, pork lard, and onions,
and then you pour all the marinade with the meat and let it cook until the meat is falling apart tender.
Since i don't expect you to get a Portuguese bread easily, i would suggest perhaps using ciabatta. We like to toast a bit the soft interior for extra texture, and there you go.
When it is done professionally i suspect one of the secrets is to never wash the pot.
reply
alvarosantos78
I'm Portuguese and I'm also a HUGE fan of warm sandwiches. From hotdogs and burgers to bifanas or francesinhas.
There's are 3 important details about bifana that I think you've missed, and I'm saying this in a constructive way:
- The longer the bifanas simmer, the better. They absorb the sauce and get the melt in your mouth texture. Cooking for 30 mins is nowhere close to enough.
- You want them to be spicy, typically with chilly sauce, or just chili's if you don't have a chilly sauce.
- If you pair that sandwich with a caldo verde, which is also very simple and very delicious, then you bring the bifana to the next level.
Of course none of this matters on camera, but it makes a whole difference when you're eating it.
reply
I'm Portuguese and I'm also a HUGE fan of warm sandwiches. From hotdogs and burgers to bifanas or francesinhas.
There's are 3 important details about bifana that I think you've missed, and I'm saying this in a constructive way:
- The longer the bifanas simmer, the better. They absorb the sauce and get the melt in your mouth texture. Cooking for 30 mins is nowhere close to enough.
- You want them to be spicy, typically with chilly sauce, or just chili's if you don't have a chilly sauce.
- If you pair that sandwich with a caldo verde, which is also very simple and very delicious, then you bring the bifana to the next level.
Of course none of this matters on camera, but it makes a whole difference when you're eating it.
reply
joaocorreia2691
As a portuguese, this is a pretty solid take, honestly. The cinnamon is not common at all, nor are the extra onions, but to each their own. We have a few different styles of bifanas, and invite you to try my favorite version which is more common in the North of Portugal. The main difference is that you want to slice the pork THIN. And I mean REALLY REALLY THIN. Like the beef you use for Bulgogi. So it's best to slightly freeze it and cut it with a cold cut saw/machine. Also, use way less onions and more liquid. You want a very thin sauce. Add a dash of mustard and you're golden.
reply
As a portuguese, this is a pretty solid take, honestly. The cinnamon is not common at all, nor are the extra onions, but to each their own. We have a few different styles of bifanas, and invite you to try my favorite version which is more common in the North of Portugal. The main difference is that you want to slice the pork THIN. And I mean REALLY REALLY THIN. Like the beef you use for Bulgogi. So it's best to slightly freeze it and cut it with a cold cut saw/machine. Also, use way less onions and more liquid. You want a very thin sauce. Add a dash of mustard and you're golden.
reply
Jpiolunek
If you like Bifanas, make the Portuguese specialty known as Alcatra. Beef shanks & salted pork simmered for hours (if youre Portuguese, until its done) in a lard encrusted terracotta clay pot
Im married to a pork n cheese so i love these recipes
Also Sam, stella Wrong! Only Super Bock beer (Sagres for the Neanderthals )
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If you like Bifanas, make the Portuguese specialty known as Alcatra. Beef shanks & salted pork simmered for hours (if youre Portuguese, until its done) in a lard encrusted terracotta clay pot
Im married to a pork n cheese so i love these recipes
Also Sam, stella Wrong! Only Super Bock beer (Sagres for the Neanderthals )
reply
TravelingToFish
I live in New Bedford, Massachusetts. It's basically the portuguese capital of america, respectfully, this sandwich looks really good, but it does not look like how it traditionally looks here. Almost every restaurant here sells this
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I live in New Bedford, Massachusetts. It's basically the portuguese capital of america, respectfully, this sandwich looks really good, but it does not look like how it traditionally looks here. Almost every restaurant here sells this
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sam_cooking
What a cool surprise. Bifanas! One of the most beloved sandwichs of my city, Porto! You can also add a slice of cheese, nowadays is pretty common in Porto. Thank you so much Sam. You really nailed it the cooking and the pronunciation.
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What a cool surprise. Bifanas! One of the most beloved sandwichs of my city, Porto! You can also add a slice of cheese, nowadays is pretty common in Porto. Thank you so much Sam. You really nailed it the cooking and the pronunciation.
reply
thomasstone7207
I figured out why you don't respond to any of my comments, I use an add blocker. But consider this. I work 12 to 14 hrs a day and I still find time to watch you and get ideas to try. That's OK I still enjoy learning new things.
reply
I figured out why you don't respond to any of my comments, I use an add blocker. But consider this. I work 12 to 14 hrs a day and I still find time to watch you and get ideas to try. That's OK I still enjoy learning new things.
reply
nurocha
That's not a Porto Bifana. by far. Can be a great pork sandwish. but you don't it that in Porto. I'm born and raised in Porto. the real Bifana reference in Porto it's a snack bar called Conga. they used to be amazing.
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That's not a Porto Bifana. by far. Can be a great pork sandwish. but you don't it that in Porto. I'm born and raised in Porto. the real Bifana reference in Porto it's a snack bar called Conga. they used to be amazing.
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derekroper3168
Oh man I have to make this! My wife and I spent a month driving all over Portugal a few years ago and had Bifana all over the place. Our favorite was in Evora! So good! I think it’s pronounced Bee-fah-nah
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Oh man I have to make this! My wife and I spent a month driving all over Portugal a few years ago and had Bifana all over the place. Our favorite was in Evora! So good! I think it’s pronounced Bee-fah-nah
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sam_cooking
When I lived in California I used to get Linguisa, Raven Brand was my favorite but now I live in Arkansas and can't find any and I went to every store within a hundred miles Nothing but Cajun sausage, Yuck!
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When I lived in California I used to get Linguisa, Raven Brand was my favorite but now I live in Arkansas and can't find any and I went to every store within a hundred miles Nothing but Cajun sausage, Yuck!
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MistressCobalt
You should go to the Portuguese market at the back of the U. P. S. E. S located on Avenida De Portugal in Point Loma. They have a similar marinated pork which makes for awesome Portuguese sandwiches.
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You should go to the Portuguese market at the back of the U. P. S. E. S located on Avenida De Portugal in Point Loma. They have a similar marinated pork which makes for awesome Portuguese sandwiches.
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brakisshuron
For those of us who are allergic to onions, 2 tbsp of onion powder My wife and I have been doing two of your recipes a week for a couple months now and this one looks amazing, just sans the onions; )
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For those of us who are allergic to onions, 2 tbsp of onion powder My wife and I have been doing two of your recipes a week for a couple months now and this one looks amazing, just sans the onions; )
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milkybalance342
Unreal timing. My moms in Portugal right now and I’ve been insisting she get a bifana. They’re AMAZING. Yalls has more color for sure. But probably not as good. Lol.
Love you guys
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Unreal timing. My moms in Portugal right now and I’ve been insisting she get a bifana. They’re AMAZING. Yalls has more color for sure. But probably not as good. Lol.
Love you guys
reply
lizalou2018
From someone who moved to Portugal from the USyou nailed it! Have it with a dash of piri piri sauce and some sparkling white wine like spumanteperfeito! As they say in Portugal; muito bom!
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From someone who moved to Portugal from the USyou nailed it! Have it with a dash of piri piri sauce and some sparkling white wine like spumanteperfeito! As they say in Portugal; muito bom!
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mikemoran5003
So. what is the brief Asian written text graphic at the 2: 59 mark. Whaaaa A subliminal message Play the record backwards stuff Paul is Dead stuff What are we dealing with here
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So. what is the brief Asian written text graphic at the 2: 59 mark. Whaaaa A subliminal message Play the record backwards stuff Paul is Dead stuff What are we dealing with here
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bassiclymike
I could eat far too many of them for my own good. As great as it looks, I would want to put some cheese on it, maybe just 1 thin slice. What would be an appropriate variety
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I could eat far too many of them for my own good. As great as it looks, I would want to put some cheese on it, maybe just 1 thin slice. What would be an appropriate variety
reply
Davef6x
When I was a kid we used to the festa in the local village eating biffanas cooked over a wood fire. Freshly killed pig, fresh rolls. American mustard goes great with it
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When I was a kid we used to the festa in the local village eating biffanas cooked over a wood fire. Freshly killed pig, fresh rolls. American mustard goes great with it
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brodemonz
I know you love your editing. But could you please not jump in and out all the time Zoom in, zoom out back and forth Maybe I'm the minority but my eyes can't take it
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I know you love your editing. But could you please not jump in and out all the time Zoom in, zoom out back and forth Maybe I'm the minority but my eyes can't take it
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FelixPires2024
I picked up Forbidden Chef Secrets book a few days ago and it’s already helped me level up in the kitchen. The spice and sauce tips are worth it alone.
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I picked up Forbidden Chef Secrets book a few days ago and it’s already helped me level up in the kitchen. The spice and sauce tips are worth it alone.
reply
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