While its origins are often linked to Vendas Novas, in Porto, the bifana undergoes a distinctive transformation. Here, thin slices of pork are marinated and then simmered in a savory sauce enriched with garlic, paprika, and occasionally a hint of piri-piri for added heat.

This method yields tender, flavorful meat that is generously piled into a soft bread roll, allowing the robust flavors to meld seamlessly with the bread. The Porto-style bifana is renowned for its juicy, succulent profile, often enjoyed with a cold beer or a glass of vinho verde.

In contrast, the Lisbon variant of the bifana features pork marinated in a blend of white wine, garlic, and spices, which is then grilled or fried. The cooked meat is typically served in a crusty roll, sometimes accompanied by mustard or piri-piri sauce, offering a spicier experience.