WEBVTT

00:00:04.885 --> 00:00:09.900
Today you will learn how to prepare a pork ribs baked in cachaça and

00:00:09.900 --> 00:00:14.350
honey accompanied by a mandioquinha puree and broccoli sauteed in garlic.

00:00:15.212 --> 00:00:21.063
While worldwide the most consumed meat is pork, here in Brazil we don´t have the same felling about this kind of meat.

00:00:21.063 --> 00:00:29.786
That doesn't make much sense because, in addition that in many cuts, the pork has less fat and cholesterol

00:00:29.786 --> 00:00:33.306
than the chicken, it is much easier to find it without hormone.

00:00:46.906 --> 00:00:50.717
For this recipe we are going to use the salt

00:00:53.286 --> 00:00:55.458
The black pepper

00:00:55.720 --> 00:00:58.837
The honey

00:00:59.852 --> 00:01:06.484
Today we are using the Cachaça Santo Mario Silver which is stored in barrels of amendoim,

00:01:06.484 --> 00:01:13.770
a typical Brazilian tree that gives an incredible smoothness to the cachaça.

00:01:13.770 --> 00:01:18.507
Cachaça is wonderful with meat. It is great to tenderize tougher cuts of meats.

00:01:20.630 --> 00:01:26.294
The great thing about this recipe is that it is super simple. All you have to do is to mix together all the ingredients.

00:01:28.125 --> 00:01:31.679
Pour the mixture into a normal square pan

00:01:33.525 --> 00:01:36.058
and cover it with foil.

00:01:37.104 --> 00:01:41.667
And bake it in medium temperature oven for about 8 hours.

00:01:42.528 --> 00:01:45.064
This is a very easy way to make puree

00:01:45.064 --> 00:01:49.859
We are using 1 kg of mandioquinha for about 1 liter of water.

00:01:53.167 --> 00:01:59.953
We do not discard the water. We leave it to dry which preserves all the nutrients of mandioquinha.

00:01:59.953 --> 00:02:03.402
At this point we put the other ingredients.

00:02:04.217 --> 00:02:06.268
200 ml of milk

00:02:10.758 --> 00:02:13.467
50g of butter

00:02:19.882 --> 00:02:23.602
A little bit of salt to balance the sweetness of the mandioquinha.

00:02:25.140 --> 00:02:31.510
The good thing to use mandioquinha instead of potato is that the mandioquinha has much

00:02:31.510 --> 00:02:36.247
more fibers and nutrients than the potato. And for me, particularly, is far more tasty.

00:02:36.247 --> 00:02:41.077
At this point we start mashing the mandiquinha

00:02:41.077 --> 00:02:44.706
We can finished our puree in the same pan.

00:02:44.983 --> 00:02:49.320
This puree has practically 0% of fat and a lot of fiber.

00:02:49.874 --> 00:02:54.132
The broccoli we will wash and cut into small pieces.

00:02:54.132 --> 00:02:56.239
The oil must be very hot

00:02:56.239 --> 00:02:58.554
Than we put the garlic.

00:02:59.769 --> 00:03:06.363
When the garlic gets very dark, we put the broccoli and stir.

00:03:06.363 --> 00:03:13.004
Let's put the salt to extract he liquids from the garlic and the broccoli.

00:03:16.896 --> 00:03:20.992
After 8 hours let´s take a look on our pork

00:03:35.577 --> 00:03:41.592
It´s time to prove our Pork with cachaça and this crust of honey

00:03:41.592 --> 00:03:48.312
which is incredible. And our mandioquinha puree and broccoli sauteed in garlic.

00:03:48.312 --> 00:03:51.039
Somebody hungry?

00:03:52.901 --> 00:03:54.523
It´s incredible.

00:03:58.530 --> 00:04:03.420
more videos at www.mapadacachaca.com.br