Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the Recipe
Porto-style Bifanas are usually wetter and more intense, with a well-seasoned sauce.
The meat cooks in the sauce until tender, ready to fill simple bread and absorb flavor.
Ingredients
- 700 g of thin pork bifanas
- 6 breads
- 4 cloves of garlic
- 200 ml of beer or broth
- 100 ml of white wine
- 1 bay leaf
- Colorau and piri-piri to taste
- Olive oil, salt, and pepper
Preparation Method
- Season the meat with garlic, bay leaf, salt, and pepper.
- Sauté garlic and colorau in olive oil.
- Add liquids and bring to a boil.
- Add the meat and cook in the sauce.
- Adjust spiciness.
- Serve in bread with plenty of sauce.
Tips from Empório Portugal
- Thin slices cook better.
- The sauce should be intense and abundant.
- Spiciness is adjustable.
Possible Substitutions in Brazil
- Broth replaces beer for a non-alcoholic version.
- French bread works in Brazil.
Pairing
Light beer, sparkling water, or light red wine. Content intended for those over 18 years old. Drink responsibly.
Editorial Note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like any traditional recipe, it may vary according to region, family, and cook.
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