Bifanas no Pão — Garlic Pork Sandwich
Tender pork shoulder seared in a garlicky white wine sauce, then tucked into a crusty roll. Portuguese street-food classic that tastes like it simmered for hours but comes together in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 580
- Protein
- 48g
Ingredients
- 1 lb pork shoulder, thinly sliced
- 6 cloves garlic, minced
- ¾ cup dry white wine
- 1 whole bay leaf
- 2 whole crusty rolls or baguette sections
- 1 tbsp white vinegar
Instructions
- 1
Heat olive oil in a large skillet over medium-high. Pat pork dry and season with salt and pepper.
- 2
Sear pork in batches 90 seconds per side until lightly browned, then set aside.
- 3
Add minced garlic to the same skillet and cook 30 seconds until fragrant, stirring constantly.
- 4
Pour in white wine and vinegar, scraping up browned bits. Return pork to the pan with the bay leaf.
- 5
Simmer uncovered for 8–10 minutes, stirring occasionally, until sauce thickens and pork is very tender.
- 6
Lightly toast the roll insides if desired. Fill each with pork and 2–3 tablespoons of sauce, then serve.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- tongs
- cutting board
- knife
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