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Lombo com Farofa HT MC Brazilian 135 plus marinating
Serves 4-6 Hot Pork Vegetables Herbs Dried Fruit Nuts Main Course Brazil Sth American South America
Ingredients 1.3kg/3lb Boneless Loin of Pork The juice of 2 Limes Salt 1 large Onion, thinly sliced 160ml/2fl.oz. Vegetable Oil 2 tbsp freshly chopped Parsley 2 tbsp thinly sliced Spring Onions 2 tbsp Margarine 960ml/32fl.oz. Warm Milk (approx) For the Farofa 175g/6oz Manioc (tapioca) Meal 1 tbsp Margarine 1 tbsp Vegetable Oil 1 Onion, grated 2 Tomatoes, chopped 2 tbsp freshly chopped Parsley 2 tbsp Chopped Spring Onion 1 Hard boiled Egg, chopped 25g/1oz Raisins 50g/2oz Dried Prunes, chopped 25g/1oz Roughly Chopped Walnuts
Instructions
1. With a sharp knife, make some shallow cuts in the top of the loin, place in a large dish, season with salt and lime juice then place the chopped onion, oil, and and spring onions over the top. Cover with clingfilm and refrigerate for 8 hours or overnight.
2. Remove the meat from the dish, reserving the marinade juices and rub the margarine over the loin. Heat a large heatproof casserole until very hot, add the loin and brown on all sides.
3. Pour over enough warm milk to cover the meat, cover with a lid and cook gently for 1 hour.
4. Preheat the oven to 170C, 325F Gas Mark 3. Remove the meat from the saucepan and transfer to a roasting tin. Strain the reserved marinade juices over the top. Roast for 1 hour or until cooked through.
5. 10 minutes before the pork is cooked, heat the margarine and oil in a frying pan, add onion and tomato and sauté until the onion is soft transparent.
6. Add manioc and mix well.
7. Remove from heat and stir in the remaining ingredients.
8. To serve - Slice the pork and transfer to a warmed serving platter. Pile the farofa alongside the meat. Serve immediately.
More Pork/Bacon Recipes | General Pork Prep & Cooking Times | Pork Cuts |
