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Costelinha de Porco na Cachaça - Cachaça e Cozinha

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    Today you will learn how to prepare a pork ribs baked in cachaça and
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    honey accompanied by a mandioquinha puree and broccoli sauteed in garlic.
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    While worldwide the most consumed meat is pork, here in Brazil we don´t have the same felling about this kind of meat.
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    That doesn't make much sense because, in addition that in many cuts, the pork has less fat and cholesterol
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    than the chicken, it is much easier to find it without hormone.
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    For this recipe we are going to use the salt
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    The black pepper
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    The honey
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    Today we are using the Cachaça Santo Mario Silver which is stored in barrels of amendoim,
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    a typical Brazilian tree that gives an incredible smoothness to the cachaça.
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    Cachaça is wonderful with meat. It is great to tenderize tougher cuts of meats.
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    The great thing about this recipe is that it is super simple. All you have to do is to mix together all the ingredients.
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    Pour the mixture into a normal square pan
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    and cover it with foil.
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    And bake it in medium temperature oven for about 8 hours.
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    This is a very easy way to make puree
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    We are using 1 kg of mandioquinha for about 1 liter of water.
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    We do not discard the water. We leave it to dry which preserves all the nutrients of mandioquinha.
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    At this point we put the other ingredients.
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    200 ml of milk
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    50g of butter
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    A little bit of salt to balance the sweetness of the mandioquinha.
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    The good thing to use mandioquinha instead of potato is that the mandioquinha has much
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    more fibers and nutrients than the potato. And for me, particularly, is far more tasty.
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    At this point we start mashing the mandiquinha
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    We can finished our puree in the same pan.
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    This puree has practically 0% of fat and a lot of fiber.
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    The broccoli we will wash and cut into small pieces.
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    The oil must be very hot
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    Than we put the garlic.
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    When the garlic gets very dark, we put the broccoli and stir.
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    Let's put the salt to extract he liquids from the garlic and the broccoli.
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    After 8 hours let´s take a look on our pork
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    It´s time to prove our Pork with cachaça and this crust of honey
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    which is incredible. And our mandioquinha puree and broccoli sauteed in garlic.
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    Somebody hungry?
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    It´s incredible.
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    more videos at www.mapadacachaca.com.br
Titre:
Costelinha de Porco na Cachaça - Cachaça e Cozinha
Description:

Nesse episódio do Cachaça e Cozinha você aprende com a chef Bia Goll como fazer uma receita de costelinha de porco na cachaça e mel.

Confira a íntegra em: http://mapadacachaca.com.br/videos/costelinha-de-porco-na-cachaca/

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Langue de la vidéo:
Portuguese
Durée:
04:05
felipejan added a translation

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