Unusual recipes

Bifana recipe

Bifana recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Cuts of pork
  • Pork fillet

Bifana is a Portuguese preparation of pork, normally eaten as a sandwich. The spiced rhubarb chutney is truly mouth-watering.

76 people made this

IngredientsServes: 4

  • 150g caster sugar
  • 75ml cider vinegar
  • 1 tablespoon minced fresh root ginger
  • 1 tablespoon garlic granules
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon dried red chilli flakes
  • 500g diced rhubarb
  • 75g chopped red onion
  • 5 tablespoons sultanas
  • 675g pork fillet
  • 2 teaspoons ground cumin
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 4 sprigs fresh coriander, for garnish

MethodPrep:20min ›Cook:40min ›Ready in:1hr

  1. To make the chutney: Combine sugar, vinegar, ginger, garlic, cumin, cinnamon, cloves and red chilli flakes in a large saucepan. Bring to simmer over low heat, stirring occasionally, until sugar dissolves. Add rhubarb, onion and sultanas. Increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly. Remove from heat and let cool completely.
  2. Preheat oven to 200 C / Gas 6.
  3. To cook pork: Sprinkle pork with cumin, salt and pepper. Heat oil in large, heavy frying pan over high heat. Add pork and brown on all sides, about 5 minutes.
  4. Transfer pork to a roasting tin. Brush with 6 tablespoons of the chutney. Place in preheated oven, brushing occasionally with 6 more tablespoons chutney. Cook until thermometer inserted into centre registers 68 degrees C, about 25 minutes. Slice pork into medallions. Garnish with coriander sprigs and serve with remaining chutney.

Recently viewed

Reviews & ratingsAverage global rating:(87)

Reviews in English (66)


we loved it. My husband asked me to bookmark this so I could cook it for our guests. after the chutney is made the rest is quick and easy!my advice would be to cook the chutney early (a day or a few hours)and put it away until the time you do the roast.-17 Jan 2001


This is fantastic--so good! I made it for Father's Day several years ago for a pork-loving father, and now it's a tradition. My mother makes it almost every large dinner party she's hosted. I serve it with couscous with golden raisins and green onions and a green salad. It is a huge hit with everyone that tastes it!-05 Jun 2002

by DianeF

I'd love to give the recipe 5 stars but the presentation with the cooked rhubarb on top just didn't look very good. The taste, however, was definitely a keeper, so I think I'll roast the seasoned/seared pork tenderloin until done and then serve the spiced rhubarb sauce on the side!-25 Feb 2003

Watch the video: Bizarre Foods - Lisbon (December 2021).