LCBO Food & Drink Travel 2026

Slices of Life from page 58

2. Quarter peppers through stem. Remove and discard stems, seeds and veins. Place peppers skin side up on sheet. Brush lightly with canola oil. Broil until skins are very charred, about 10 minutes. Flip peppers and broil just until edges are lightly charred, about 3 minutes. Remove from oven and transfer peppers to a heatproof bowl. Cover and let steam for 20 minutes. Peel peppers and roughly chop flesh. (Roasted, peeled peppers can be covered and refriger ated for up to 3 days.) 3. In a small bowl, mix salt, paprikas and pepper. Sprinkle a little seasoning onto a baking sheet then lay down a layer of slightly over lapping pork slices. Season pork again then continue layering and seasoning until it’s all layered and seasoned. Cover with plastic wrap and let stand while you prepare rest of dish. 4. In a large pot, heat 3 tbsp (45 mL) olive oil and bay leaves over medium heat. When oil is hot, add onion then raise heat to medium-high. Cook, stirring occasionally at beginning and more frequently near end, until nicely browned, 10 to 12 minutes. Season with salt and transfer to a plate. 5. Reduce heat to medium-low and return pot to burner. Add remaining 1 tbsp (15 mL) olive oil then garlic and chili flakes. Cook, stirring, until softened, about 2 minutes. Add wine, scraping up any brown bits. Fish out bay leaves from onions and add bay leaves to pot. Raise heat to high. Cook until liquid is reduced by half, 2 to 3 minutes. Add stock and reserved peppers. Bring to a boil. Reduce heat to maintain a sim mer and cook for 5 minutes. Remove from heat and discard bay leaves. 6. Using an immersion blender, carefully blend until it resembles thin soup with tiny flecks of pepper and garlic. Return pot to burner over high heat and add water. When it comes to a boil, carefully add pork slices one at a time, stirring in with tongs—this is so they don’t stick. When it returns to a boil, reduce heat to maintain a gentle simmer. Skim and discard foam. Cook, stirring occasionally, until pork is tender, about 11/4 hours. About halfway through, taste the cooking liquid and season with more salt, if necessary. 7. When pork is done, split buns. Spread a thin layer of onion on bottoms—you don’t need much. Top with a generous amount of pork. Sandwich with tops, cut in half and serve immediately, with some cooking liquid on the side for dipping. (Swirl liquid with ladle to push fat to sides and scoop from middle.)

8. The leftover cooking liquid can be strained, cooled, defatted and frozen up to 6 months for soups or braises.

Serves 6

TIP According to Samantha, the pre-cut pork for bifanas sold at many Portuguese butchers is too thick and lean for her recipe. You want pork shoulder that has been partially frozen and then cut on a deli slicer, which most butchers will happily do for you. You can also find frozen, thinly sliced pork shoulder at Chinese and Korean supermarkets. It’s meant for hotpot, but it also happens to be perfect for this recipe.

WHAT TO SERVE Super Bock LCBO 335059, 6 pk, $14.75

The recipe’s creator serves her bifanas with ice-cold Portuguese pilsner to cut through the richness and spicy heat in these delectable sandwiches. A classic match.

BIFANAS (PORTUGUESE PORK SANDWICHES)

This recipe for Portugal’s famous hot pork sandwich comes from my friend Samantha Brasil, who developed her version based on the braised style at Conga in Porto, which is difficult to find in her hometown of Toronto. She always serves bifanas with ice cold Super Bock (see WHAT TO SERVE), Portugal’s iconic pilsner. You can also swap in Super Bock for wine in the braising liquid. 2 tsp (10 mL) Diamond Crystal kosher salt or 1 tsp (5 mL) table salt, plus more to taste 11/2 tsp (7 mL) sweet paprika 11/2 tsp (7 mL) smoked paprika 1 tsp (5 mL) freshly ground pepper 3 lbs (1.36 kg) boneless pork shoulder, thinly sliced against grain (see TIP) 4 tbsp (60 mL) olive oil, divided 2 bay leaves 1 extra-large onion, about 1 lb (455 g), thinly sliced 1/4 cup (60 mL) thinly sliced garlic 1 tsp (5 mL) dried chili flakes 1 cup (250 mL) dry white wine, preferably vinho verde 4 cups (1 L) low-sodium or unsalted chicken stock 4 cups (1 L) water 6 papo secos or other light, crusty buns, about 6 inches (15 cm) long 1. Arrange oven rack 6 inches (15 cm) from top element. Preheat broiler on high. Line a heavy-duty baking sheet with foil. 2 red peppers Canola oil for brushing

SILLMACKA (SWEDISH HERRING SANDWICHES)

My father was born in Estonia and spent his early childhood in Sweden, so I grew up on this robust open-faced sandwich. Dad never puts sour cream sauce or herbs on his sillmacka, but I enjoy the cool contrast, acidic bite and extra flavour. Do not use soft, deli-style rye bread; you need dense, moist bröd made from 100% rye flour. Widely available Dimpflmeier offers many options in this style. 11/2 tsp (7 mL) fresh lemon juice 11/2 tbsp (22 mL) chopped dill Salt and freshly ground pepper to taste 4 large eggs 1/2 cup (125 mL) thinly sliced red onion 1 tbsp (15 mL) red wine vinegar Pinch sugar 2 tbsp (30 mL) unsalted butter, softened 4 slices Dimpflmeier 100% rye bread 7 oz (200 g) matjes herring in spices (see TIP), cut into 1/2-inch- (1-cm-) wide pieces Small dill fronds and chive batons to garnish 1. In a small bowl, whisk sour cream, lemon juice, dill, salt and pepper. Cover and refrigerate up to 2 days. 1/4 cup + 2 tbsp (60 mL + 30 mL) full-fat sour cream

2. In a small saucepan, add 1 inch (2.5 cm) of water. Cover and bring to a boil over high heat.

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———————— TRAVEL 2026