facing Paulista

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facing Paulista

Name: facing Paulista
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 Porções
Ingredients: 4 unit(s) French Carré: 250g pieces of free-range pork carré; 1 l Water; 100 g Salt; 30 ml Olive oil; 200 g Crackling: pork belly; 0.5 l Water; 50 g Salt; 500 g Pork lard; 500 g Sausage: Palette; 130 g Bacon; 9 g Salt; 2.5 g Minced garlic; 2.5 g Sugar; 0.3 g Pepperoni Pepper; 1.5 g Girl's Finger Pepper; 3 g Chopped Parsley; 1 unit(s) Medium tripe; 500 g Pork lard; 400 g Tutu: pink beans; 1.5 l Water; 1 unit(s) Bay leaf; 40 g Bacon cut into cubes; 10 ml Olive oil; 80 g Chopped Onion; 20 g Garlic; to taste Salt; 100 g Cassava flour from a small producer; 5 g Sauteed Cabbage: Garlic; to taste Salt; 5 g Olive oil

🇧🇷Brazil

•

View in original language

(Português)

90 min(s)

4 servings

Janaína Rueda

@janainarueda

Ingredients
Recipe

French Carré: 250g pieces of free-range pork carré4 unit(s)
Water1 l
Salt100 g
Olive oil30 ml
Crackling: pork belly200 g
Water0.5 l
Salt50 g
Pork lard500 g
Sausage: Palette500 g
Bacon130 g
Salt9 g
Minced garlic2.5 g
Sugar2.5 g
Pepperoni Pepper0.3 g
Girl's Finger Pepper1.5 g
Chopped Parsley3 g
Medium tripe1 unit(s)
Pork lard500 g
Tutu: pink beans400 g
Water1.5 l
Bay leaf1 unit(s)
Bacon cut into cubes40 g
Olive oil10 ml
Chopped Onion80 g
Garlic20 g
Salt to taste
Cassava flour from a small producer100 g
Sauteed Cabbage: Garlic5 g
Salt to taste
Olive oil5 g
Thinly sliced kale200 g
Fried Egg: Eggs4 unit(s)
Olive oil2 g
Salt to taste
Pork Sauce: Medium Pork Head1 unit(s)
Onion cut to thick julienne4 kg
Water5 l

Carré: in a frying pan with a drizzle of olive oil, grill the carré.
Bake at 180°C for 10 minutes to finish cooking.
Crackling: leave the belly in a brine of water and salt for 1 hour.
Remove from the brine and, in a small pan, place the belly skin side up and add the lard until it is covered.
Confit over low heat (in bubbles without letting it fry) for 1h30 to 2h or until soft.
Remove the belly from the lard and let it cool in the fridge.
When cool, cut it into slices.
In the same oil as before, fry the slices.
Sausage: Grind the palette and bacon.
Mix the ground beef with the salt, garlic, sugar, pepperoni, chili pepper and parsley.
Fill the tripe with the mixture and tie to form sausages.
In a small pan, add the sausages and cover with the lard.
Confit over low heat (in bubbles without letting it fry) for 20 minutes. Remove.
In a frying pan, add 50 ml of lard and fry the sausage.
Tutu: in a pressure cooker, add the beans, water and bay leaf. Cook for 20 minutes after getting pressure.
In another pan, brown the bacon in a thread of olive oil, the onion and the garlic.
When everything is golden, add the beans and season with salt.
Separate the mixture into two equal halves.
Blend one of the halves in a blender and return to the bean pan. Mix.
Add the cassava flour and cook until it thickens.
Cabbage: heat the skillet, brown the garlic in the oil and add the cabbage.
saute
Egg: in a frying pan, heat the oil and add the egg seasoning with salt.
Fry the eggs.
Sauce: Roast the pork head in the oven at 200°C for 30 minutes or until golden.
Heat a large pan, add the onion and brown over medium heat. Add water and stir until the onion is very dark.
Add the pig's head and water and let it cook for 10 hours on low heat.
Strain the broth and reduce the heat for about 2 hours, always removing the impurities.
Finishing: place the bean tutu on a plate, the French carré with part of the bone on top of the tutu.
Place the kale on top of the bean tutu.
Put the crackling, the sausage cut into slices and the fried egg on the plate.
Finish with the pork sauce.

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