Costelinha de Porco na Cachaça - Cachaça e Cozinha

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/

Today you will learn how to prepare a pork ribs baked in cachaça and

honey accompanied by a mandioquinha puree and broccoli sauteed in garlic.

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

That doesn't make much sense because, in addition that in many cuts, the pork has less fat and cholesterol

than the chicken, it is much easier to find it without hormone.

For this recipe we are going to use the salt

The black pepper

The honey

Today we are using the Cachaça Santo Mario Silver which is stored in barrels of amendoim,

a typical Brazilian tree that gives an incredible smoothness to the cachaça.

Cachaça is wonderful with meat. It is great to tenderize tougher cuts of meats.

The great thing about this recipe is that it is super simple. All you have to do is to mix together all the ingredients.

Pour the mixture into a normal square pan

and cover it with foil.

And bake it in medium temperature oven for about 8 hours.

This is a very easy way to make puree

We are using 1 kg of mandioquinha for about 1 liter of water.

We do not discard the water. We leave it to dry which preserves all the nutrients of mandioquinha.

At this point we put the other ingredients.

200 ml of milk

50g of butter

A little bit of salt to balance the sweetness of the mandioquinha.

The good thing to use mandioquinha instead of potato is that the mandioquinha has much

more fibers and nutrients than the potato. And for me, particularly, is far more tasty.

At this point we start mashing the mandiquinha

We can finished our puree in the same pan.

This puree has practically 0% of fat and a lot of fiber.

The broccoli we will wash and cut into small pieces.

The oil must be very hot

Than we put the garlic.

When the garlic gets very dark, we put the broccoli and stir.

Let's put the salt to extract he liquids from the garlic and the broccoli.

After 8 hours let´s take a look on our pork

It´s time to prove our Pork with cachaça and this crust of honey

which is incredible. And our mandioquinha puree and broccoli sauteed in garlic.

Somebody hungry?

It´s incredible.

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