Teochew-style Pork Bifana

Ingredients

Teochew-style Pork Bifana differs from the original Portuguese Bifana in terms of the marinade and the accompaniments. The Teochew version incorporates soy sauce, garlic, ginger, and five-spice powder into the marinade, adding a distinct Asian flavor profile. Additionally, the Teochew-style Bifana is traditionally served with pickled vegetables and a tangy chili sauce, which provide a refreshing and spicy contrast to the rich pork. We alse have the original recipe for Bifana, so you can check it out.

• 500g (1.1 lb) pork loin, thinly sliced 500g (1.1 lb) pork loin, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 4 soft buns 4 soft buns
• For pickled vegetables: For pickled vegetables:
• 1 carrot, julienned 1 carrot, julienned
• 1 cucumber, julienned 1 cucumber, julienned
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• For chili sauce: For chili sauce:
• 2 red chilies, finely chopped 2 red chilies, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the minced garlic, grated ginger, soy sauce, and five-spice powder to make the marinade.
2. 2.
   Add the thinly sliced pork loin to the marinade and mix well. Allow it to marinate for at least 30 minutes.
3. 3.
   In a large frying pan, heat the vegetable oil over medium heat.
4. 4.
   Add the marinated pork slices to the pan and cook for 2-3 minutes on each side until golden brown and cooked through.
5. 5.
   While the pork is cooking, prepare the pickled vegetables by combining the julienned carrot and cucumber with rice vinegar, sugar, and salt. Mix well and let it sit for 10 minutes.
6. 6.
   For the chili sauce, combine the chopped red chilies, minced garlic, rice vinegar, sugar, and salt in a small bowl. Stir until the sugar dissolves.
7. 7.
   Slice the soft buns in half and lightly toast them.
8. 8.
   To assemble, place a few slices of the cooked pork on the bottom half of each bun. Top with pickled vegetables and drizzle with chili sauce. Cover with the top half of the bun.
9. 9.
   Serve the Teochew-style Pork Bifana warm and enjoy!

Treat your ingredients with care...

• Pork loin — For the best results, choose lean and tender pork loin slices. If you prefer a fattier cut, you can use pork shoulder or pork belly instead.
• Five-spice powder — If you don't have five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.

Tips & Tricks

• For an extra burst of flavor, marinate the pork overnight in the refrigerator.
• If you prefer a spicier kick, add more red chilies to the chili sauce.
• You can customize the pickled vegetables by adding thinly sliced radishes or daikon radish for additional crunch and flavor.
• If you're short on time, you can use store-bought pickled vegetables and chili sauce as a shortcut.
• Serve the Teochew-style Pork Bifana with a side of crispy sweet potato fries for a delicious combination of flavors and textures.

Serving advice

Teochew-style Pork Bifana is best served warm, allowing the flavors to meld together. Serve it as a main dish for lunch or dinner, accompanied by a side of crispy sweet potato fries and a refreshing iced tea.

Presentation advice

To present the Teochew-style Pork Bifana, place the assembled buns on a wooden serving board or a plate lined with banana leaves for an authentic touch. Garnish with fresh cilantro leaves and serve with a side of pickled vegetables and chili sauce.