15-Min Garlic Pork Bifanas
Thin-sliced pork shoulder seared with tons of garlic, vinegar, and a pinch of paprika, then stuffed into soft rolls. The whole thing takes 10 minutes and tastes like a Lisbon street-food stand.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- ¾ lb pork shoulder or sirloin tip, thinly sliced
- 6 cloves garlic cloves, minced
- 3 tbsp white vinegar
- ½ tsp paprika (sweet or hot)
- 2 rolls soft bread rolls or pão de água
- 2 tbsp olive oil
Instructions
- 1
Heat olive oil in a skillet over medium-high until it shimmers, about 90 seconds.
- 2
Add minced garlic and cook, stirring constantly, until fragrant but not brown, 30 seconds.
- 3
Add pork slices, sprinkle with paprika and salt, then brown for 3–4 minutes, stirring occasionally.
- 4
Pour in vinegar and stir to coat. Simmer 1–2 minutes until liquid coats the pork and slightly reduces.
- 5
Toast the bread rolls in the empty side of the skillet, 30 seconds per side, or use a separate toaster.
- 6
Divide pork and all pan liquid between the rolls. Serve immediately, dripping hot.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- wooden spoon
- tongs
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