Tim McManus didn't expect his favorite roast pork sandwich in Philly to be at a Euro-style bar in Bella Vista. But his preconceptions vanished as quickly as the plate in front of him.
to be a serious roast pork sandwich contender.
The heart of the bifana is boneless pork loin marinated for 24 hours in white wine, garlic, cayenne, and paprika, with a touch of salt and bay leaves. It’s slow-roasted to the point where it could easily be shredded into pulled pork. But in an artful touch, they slice it a bit thicker than the roast pork typically used in sandwiches. The result is a meat with the tenderness of pulled pork and the satisfying chunk of a cutlet.
Plus, they get the bread right. The bifana sits snugly between a six-inch Portuguese roll, a pao de avo bico, or grandma’s bread, from Teixeira’s Bakery in Newark. The outside is crunchy; similar to a ciabatta. The inside is as plush as a dinner roll, soaking up the juice and protecting the crispy, beaked shell. It holds up, even in a neighborhood with Sarcone’s just up the street.“I knew that we had it when we were speechless, truly,” Rayer said.
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