The Portuguese Pork Sandwich That’s Been a Secret Since 1976

I’m on a sandwich tour of Porto. I’ve heard rumors of a legendary pork sandwich that locals swear by. It’s called the Bifana. While there are plenty of places to grab a quick bite in Portugal, everyone told me I had to come to Conga. They’ve been serving this up since 1976. They have a very specific way of doing things that sets them apart from the rest.

A Spicy, Slow-Simmered Masterpiece

The heart of the Bifana is the pork. These are thin strips of pork that have been stewing in a massive vat of liquid. It’s a mixture of white wine, lemon, and a generous amount of spicy sauce. The color of the broth is a deep, vibrant orange. You can see the bits of fat and aromatics floating on the surface.

The chef at Conga has two of these huge pots going at once. It’s a high-volume operation. He reaches in with a pair of tongs, grabs a healthy portion of the pork, and nestles it inside a soft dinner roll. But here’s the kicker. Before he hands it over, he gives the entire roll a quick dunk back into that spicy sauce.

The result? Incredible.

The Ultimate Flavor Bomb

The roll is completely soaked with that flavorful broth. When you take a bite, the thin strips of pork just melt in your mouth. The fat has rendered down beautifully, adding a rich, savory depth to every mouthful. There’s a definite kick of heat from the spicy sauce, but it’s balanced by the acidity of the lemon and the sweetness of the white wine.

It’s a messy experience, but that’s part of the charm. The bread is soft and squishy, acting like a sponge for all that delicious liquid. This is easily one of the best things I’ve eaten in Porto. It’s a simple sandwich, but the care and tradition that goes into that stew makes it something truly special.

If you ever find yourself in Porto, a stop at Conga for a Bifana is a must. Just make sure you have plenty of napkins on hand.