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facing Paulista
🇧🇷Brazil
•View in original language
(Português)
90 min(s)
4 servings
Janaína Rueda
@janainarueda- Ingredients
- Recipe
- French Carré: 250g pieces of free-range pork carré4 unit(s)
- Water1 l
- Salt100 g
- Olive oil30 ml
- Crackling: pork belly200 g
- Water0.5 l
- Salt50 g
- Pork lard500 g
- Sausage: Palette500 g
- Bacon130 g
- Salt9 g
- Minced garlic2.5 g
- Sugar2.5 g
- Pepperoni Pepper0.3 g
- Girl's Finger Pepper1.5 g
- Chopped Parsley3 g
- Medium tripe1 unit(s)
- Pork lard500 g
- Tutu: pink beans400 g
- Water1.5 l
- Bay leaf1 unit(s)
- Bacon cut into cubes40 g
- Olive oil10 ml
- Chopped Onion80 g
- Garlic20 g
- Salt to taste
- Cassava flour from a small producer100 g
- Sauteed Cabbage: Garlic5 g
- Salt to taste
- Olive oil5 g
- Thinly sliced kale200 g
- Fried Egg: Eggs4 unit(s)
- Olive oil2 g
- Salt to taste
- Pork Sauce: Medium Pork Head1 unit(s)
- Onion cut to thick julienne4 kg
- Water5 l
- Carré: in a frying pan with a drizzle of olive oil, grill the carré.
- Bake at 180°C for 10 minutes to finish cooking.
- Crackling: leave the belly in a brine of water and salt for 1 hour.
- Remove from the brine and, in a small pan, place the belly skin side up and add the lard until it is covered.
- Confit over low heat (in bubbles without letting it fry) for 1h30 to 2h or until soft.
- Remove the belly from the lard and let it cool in the fridge.
- When cool, cut it into slices.
- In the same oil as before, fry the slices.
- Sausage: Grind the palette and bacon.
- Mix the ground beef with the salt, garlic, sugar, pepperoni, chili pepper and parsley.
- Fill the tripe with the mixture and tie to form sausages.
- In a small pan, add the sausages and cover with the lard.
- Confit over low heat (in bubbles without letting it fry) for 20 minutes. Remove.
- In a frying pan, add 50 ml of lard and fry the sausage.
- Tutu: in a pressure cooker, add the beans, water and bay leaf. Cook for 20 minutes after getting pressure.
- In another pan, brown the bacon in a thread of olive oil, the onion and the garlic.
- When everything is golden, add the beans and season with salt.
- Separate the mixture into two equal halves.
- Blend one of the halves in a blender and return to the bean pan. Mix.
- Add the cassava flour and cook until it thickens.
- Cabbage: heat the skillet, brown the garlic in the oil and add the cabbage.
- saute
- Egg: in a frying pan, heat the oil and add the egg seasoning with salt.
- Fry the eggs.
- Sauce: Roast the pork head in the oven at 200°C for 30 minutes or until golden.
- Heat a large pan, add the onion and brown over medium heat. Add water and stir until the onion is very dark.
- Add the pig's head and water and let it cook for 10 hours on low heat.
- Strain the broth and reduce the heat for about 2 hours, always removing the impurities.
- Finishing: place the bean tutu on a plate, the French carré with part of the bone on top of the tutu.
- Place the kale on top of the bean tutu.
- Put the crackling, the sausage cut into slices and the fried egg on the plate.
- Finish with the pork sauce.
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