How to make a Bifana Portuguese people will love | The Farming Chefs | Ep 19 

Bifana is simply divine!

Reminds me of festa in Pero Moniz when I was young, bottom of the hill on the left - loads of older folks drinking and eating - first time I tasted it I was in love. And the mustard is essential - yellow American mustard works well

I remember eating this with you guys, and it was delicious. Also the buns part had me laughing hard haha!

Thanks!

😍

You forgot to mention the name of the buns in Portuguese, pop cecos

My dad always made ours with beef and if we were extra hungry a fried egg on top

Perfect. Well done! Nothing beats a good bifana…. Maybe prego?

Please tell me the name of the sauce that they make for fish and chips. It’s in a little dish cup. It’s a wine vinegar with some onions and maybe some parsley or something. My grandmother used to make it and I cannot remember the name of that. I think it’s similar to what you just made.

It turns out that there are several types of “bifanas” in Portugal. This recipe is similar to Porto-style bifanas, but still a little different. They have a special profile. Very different from its sisters south of the Tejo river, in which the pork steak is presented as a thin, whole steak and the sauce is made with butter, almost all Porto-style bifanas are sliced very thinly and form the “meat-bread- sauce” a biting balance that the omnipresent spiciness doesn’t let you forget. Porto-style bifana is not fried, the sauce does not contain butter and, very importantly, it does not contain water. The sauce contains beer, wine, whiskey and Port wine, as well as lemon, pepper, cumin, garlic and bay leaves (it may or may not include tomato). The sauce boils and reduces for a long time and only then is the finely chopped meat added. It should cook slowly over low heat for about 45 minutes. This immersion in the abundant, boiling sauce allows the meat to sit in the fat and not fry, keeping it always moist and tender. And please, never put mustard on bread, as it will eliminate all the other subtle flavours in the sauce.

i need to say, when i had eaten bifana in portugal.....i never order it again, it was mostly a thick, tasteless, hard piece of meat. complete different quality to your bifana. i will try it by my own, and next time i am in portugal i will find a snack bar, where i get such nice bifana.

Send Bifana!!!