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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

 

 

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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Freezing/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

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