Costelinha de Porco na Cachaça - Cachaça e Cozinha
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0:05 - 0:10Today you will learn how to prepare a pork ribs baked in cachaça and
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0:10 - 0:14honey accompanied by a mandioquinha puree and broccoli sauteed in garlic.
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0:15 - 0:21While 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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0:21 - 0:30That doesn't make much sense because, in addition that in many cuts, the pork has less fat and cholesterol
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0:30 - 0:33than the chicken, it is much easier to find it without hormone.
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0:47 - 0:51For this recipe we are going to use the salt
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0:53 - 0:55The black pepper
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0:56 - 0:59The honey
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1:00 - 1:06Today we are using the Cachaça Santo Mario Silver which is stored in barrels of amendoim,
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1:06 - 1:14a typical Brazilian tree that gives an incredible smoothness to the cachaça.
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1:14 - 1:19Cachaça is wonderful with meat. It is great to tenderize tougher cuts of meats.
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1:21 - 1:26The 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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1:28 - 1:32Pour the mixture into a normal square pan
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1:34 - 1:36and cover it with foil.
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1:37 - 1:42And bake it in medium temperature oven for about 8 hours.
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1:43 - 1:45This is a very easy way to make puree
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1:45 - 1:50We are using 1 kg of mandioquinha for about 1 liter of water.
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1:53 - 2:00We do not discard the water. We leave it to dry which preserves all the nutrients of mandioquinha.
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2:00 - 2:03At this point we put the other ingredients.
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2:04 - 2:06200 ml of milk
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2:11 - 2:1350g of butter
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2:20 - 2:24A little bit of salt to balance the sweetness of the mandioquinha.
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2:25 - 2:32The good thing to use mandioquinha instead of potato is that the mandioquinha has much
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2:32 - 2:36more fibers and nutrients than the potato. And for me, particularly, is far more tasty.
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2:36 - 2:41At this point we start mashing the mandiquinha
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2:41 - 2:45We can finished our puree in the same pan.
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2:45 - 2:49This puree has practically 0% of fat and a lot of fiber.
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2:50 - 2:54The broccoli we will wash and cut into small pieces.
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2:54 - 2:56The oil must be very hot
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2:56 - 2:59Than we put the garlic.
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3:00 - 3:06When the garlic gets very dark, we put the broccoli and stir.
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3:06 - 3:13Let's put the salt to extract he liquids from the garlic and the broccoli.
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3:17 - 3:21After 8 hours let´s take a look on our pork
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3:36 - 3:42It´s time to prove our Pork with cachaça and this crust of honey
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3:42 - 3:48which is incredible. And our mandioquinha puree and broccoli sauteed in garlic.
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3:48 - 3:51Somebody hungry?
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3:53 - 3:55It´s incredible.
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3:59 - 4:03more videos at www.mapadacachaca.com.br
- Title:
- Costelinha de Porco na Cachaça - Cachaça e Cozinha
- Description:
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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/
- Video Language:
- Portuguese
- Duration:
- 04:05