The Grand Tour Story
The Grand Tour reaches its final stop on the Atlantic coast. Lisbon climbs its famous hills beneath yellow trams,
Fado music drifts through old taverns, and every neighbourhood seems to have a tiny café serving one thing that
locals never get tired of.
The Bifana.
Thin slices of pork simmered in garlic, white wine and paprika before being piled into crusty bread rolls still warm
from the bakery. It isn't fancy. It doesn't try to impress anyone.
It simply works.
Our guide, Tiago, watches another roll disappear across the counter before smiling.
"A Bifana should be simple enough to eat with one hand."
"But good enough to remember for years."
It turned out to be the perfect final stop on the Grand Tour.
You’ll Need
For the Pork
700g pork loin or pork shoulder, sliced very thin
2 tbsp olive oil, 4 cloves garlic, finely grated
150ml white wine, 1 tbsp Dijon mustard, 1 tbsp paprika, 1 tsp smoked paprika
1 tsp dried oregano, 1 tbsp white wine vinegar, 1 tsp sea salt
½ tsp cracked black pepper
For the Rolls
4 crusty Portuguese bread rolls or ciabatta rolls
80g grated mozzarella
40g mature cheddar
To Finish
Fresh parsley, chopped
Lemon wedges
Optional but dangerous
Portuguese mustard
Piri-piri sauce
Pickled onions
Cold Portuguese lager
Method
Preheat your air fryer to 190°C.
In a foil tray or heatproof dish, combine the olive oil, garlic, white wine, Dijon mustard, paprika, smoked paprika,
oregano, vinegar, sea salt and black pepper.
Add the sliced pork and stir thoroughly until fully coated.
Air fry for 14–16 minutes, stirring halfway through, until the pork is tender and the cooking liquid has reduced into
a rich sauce.
During the final 2–3 minutes, allow the sauce to caramelise lightly around the edges.
Warm the bread rolls in the air fryer for 2 minutes.
Slice the rolls open and generously fill each one with the hot pork.
Scatter over the mozzarella and cheddar.
Return the filled rolls to the air fryer for 2–3 minutes until the cheese melts into the pork.
Finish with chopped parsley and serve immediately with lemon wedges, Portuguese mustard or piri-piri sauce if
using.