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13. Bifana

One of those surprisingly common sandwiches where the short description in the article is vague as fuck and not very accurate.

This one was fine! Not my favorite, but I'm willing to attribute that to user error. I marinated a thin sliced, pounded pork chop in a garlic and wine sauce, which I wasnt a fan of. In northern portugal, they use shredded pork with cheese and egg, which sounds fucking scrumptious. If I were to remake it, I would definitely try that version. This time, I just served it on warmed bread with hot sauce and mustard.

Also please enjoy this snippet from the bifana main article:

#[citation needed] is always so fucking funny to me #sandwich #bifana

Baked an old HK classic today: Pineapple buns . It’s not as complicated as I thought. The key to most East Asian (including this one) buns is the use of “water roux” - that’s what makes the buns soft inside.

The real origin of this bun is unclear but I’ve read that the idea came from the Philippines (who is also responsible for “Mexican bun”, another HK classic)

These can be kept in the freezer for a month. The best use of this bun I’ve seen was in Macau - they add a pan-fried pork chop in the middle - a twist to the Portuguese classic Bifana. Sweet and salty.

#pineapple bun #i really like this water roux method #if you ever wonder why japanese bread are so soft #baking #bifana

#bifana #bifanas #portugal #por #português #portuguese #good #food #foodgasm #marinated #Portuguese #liver #greens #lemon #chicken #sausage #alfama #porto #lisbon

A Sandwich To Die For

“Going out for lunch again, Joey?” Lando observed. “Yeah, so what?” Joey thrust his arms into the sleeve of his overcoat. “You work in a restaurant!” Lando laughed. “What can you get out there that you can’t get here?” Joey’s eyes widened. “Oh, boss, you gotta try it. There’s this new truck, pulls up around the corner. They do the best bifanas you ever did see!” “Bifanas…” Lando…