Brazil travel guide



Brazil Travel Guide

Lombo com Farofa

  • 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

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.

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