He Said Deep Fried Bifanas Couldn’t Be Done. I Did It!

Everyone says you can’t fry a bifana with a raw egg yolk inside. That it would explode, fall apart, and ruin a Portuguese classic. Well… challenge accepted.

In this video, I’m turning Portugal’s most iconic pork sandwich — the bifana — into something completely new: crispy fried bifana pockets with a molten egg yolk center. We’ll marinate thin pork slices in wine, garlic, paprika, and bay leaf, cook them gently in butter, lard, and olive oil, then wrap everything in bread, seal it tight, coat it in seasoned panko, and deep fry until golden. The result? A crunchy shell, juicy pork inside, and a yolk that flows like lava when you cut in.

If you love Portuguese food, fried snacks, or just watching someone break the rules and make it work, this one’s for you.

Ingredients ( 6–8 pockets)
For the pork:
• 500 g bifanas (thinly sliced pork steaks)
• 100 g lard
• 100 g butter
• 100 ml olive oil
• 5 cloves garlic, smashed
• 2 bay leaves
• 200 ml white wine
• 1 tbsp apple cider vinegar
• Juice of ½ lemon
• 1 tbsp garlic powder
• 1 tsp onion powder
• ½ tbsp paprika
• ½ tsp cayenne pepper
• ½ tsp sugar
• Salt , to taste
• 6 to 8 Wheat wraps
• 6 to 8 Egg Yolks

For coating:
• Flour
• 2 eggs, beaten
• 120–150 g panko breadcrumbs
• 1 tsp paprika
• ½–1 tsp fine salt
For frying:
• Vegetable Oil