Meat dishes
Garlic and white-wine bifana
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Thin pork slices with garlic, bay and white wine in a soft roll. Bifanas vary regionally, from simple pan versions to more heavily seasoned Porto sauces. This is a home version rather than a claimed recipe from a particular establishment.
Timing
- Preparation: about 20 minutes, including about 10 minutes during marinating
- Marinating: 30 minutes
- Cooking: about 20 minutes
- Total time: about 1 hour
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 475 kcal
- Protein
- ≈ 42 g
- Carbohydrates
- ≈ 43.7 g
- Fat
- ≈ 11.2 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Includes 600 g raw pork steak and all marinade and sauce including 150 ml white wine. No arbitrary alcohol loss is estimated. All butter, oil, bread and mustard are included; bay is removed.
Paprikapulver (Matvaretabellen)
Quantity assumptions and ingredient mapping
- 600 g very thinly sliced pork leg steaks · ≈ 600.0 g · Assumed quantity / reference product
- 150 ml dry white wine · ≈ 150.0 g · Assumed quantity / reference product
- 10 ml white-wine vinegar · ≈ 10.0 g · Assumed quantity / reference product
- 12 g garlic · ≈ 12.0 g · Assumed quantity / reference product
- 3 g sweet paprika · ≈ 3.0 g · Assumed quantity / reference product
- 15 ml olive oil · ≈ 13.65 g · Assumed quantity / reference product
- 15 g butter · ≈ 15.0 g · Assumed quantity / reference product
- 4 white Portuguese or soft wheat rolls, about 320 g total · ≈ 320.0 g · Assumed quantity / reference product
- 20 g medium-hot mustard for serving · ≈ 20.0 g · Assumed quantity / reference product
Individual missing fat values were supplemented with documented comparable values from Matvaretabellen or BLS; these values are estimates too.
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 600 g very thinly sliced pork leg steaks
- 150 ml dry white wine
- 10 ml white-wine vinegar
- 12 g garlic
- 1 bay leaf
- 3 g sweet paprika
- 6 g salt
- 1 g black pepper
- 15 ml olive oil
- 15 g butter
- 4 white Portuguese or soft wheat rolls, about 320 g total
- 20 g medium-hot mustard for serving
Instructions
- Slice meat about 3 mm thick or gently flatten between two sheets of film. Slice garlic and mix with wine, vinegar, bay, paprika, salt and pepper. Cover meat and marinate for 30 minutes in the refrigerator.
- Drain meat and retain marinade. Heat oil and butter in a large pan over medium-high heat. Brown meat in two batches for about 1–2 minutes per side and transfer to a clean plate.
- Pour retained marinade into the pan and boil actively for at least 5 minutes. Return meat and finish gently for about 3–5 minutes until thoroughly cooked, reaching at least 70°C for 2 minutes. Remove bay. Sauce should be flavourful and lightly reduced.
- Split rolls, spread each with 5 g mustard and fill with meat and a little hot sauce. Avoid so much liquid that bread falls apart. Serve immediately.
Tips
- Piri-piri is an optional spicy variation, not included here. Mustard may be omitted at serving; the calculated portion includes it.
- Brief cooking does not reliably remove all alcohol. Alcohol-free wine makes an explicitly adapted variation.
