Brazil

Suan

Pork Ribs

Fresh sausage

Rice

Carrots in small cubes

Onion in brunoise

Garlic Cloves

Leek

Sicilian lemon

Colorau

Turmeric

Okra

Bacon

Parsley

Chives

Seedless Girl's Finger Pepper

Vegetable broth

Olive oil

Sausage rice and ribs

Bater no processador ou no liquidificador 02 cebolas, o alho, duas pimentas dedo de moça sem as sementes, um pouco de salsa e cebolinha. 

Blend 2 onions, garlic, two chili peppers without the seeds, a little parsley and chives in a food processor or blender.

Marinar por pelo menos 04 horas o suã e a costelinha com a mistura processada, metade do colorau e do  açafrão e o suco de um limão siciliano. 

Marinate for at least 04 hours the pork and ribs with the processed mixture, half of the paprika and saffron and the juice of a Sicilian lemon.

Fritar o suã e a costelinha numa panela grande com um pouco de óleo, para ficarem bem douradas. Fritar a linguiça e reservar separado das outras carnes.

Fry the pork and ribs in a large pan with a little oil, until golden brown. Fry the sausage and reserve it separately from the other meats.

Em seguida, fritar o bacon na mesma panela e refogar 02 cebolas, a parte branca do alho poró, as cenouras cortadas em cubos bem pequenos, duas pimentas dedo de moça sem semente, o restante do açafrão e do colorau e o extrato de tomate, nessa ordem. 

Then, fry the bacon in the same pan and sauté 02 onions, the white part of the leek, the carrots cut into very small cubes, two seedless chili peppers, the rest of the saffron and paprika and the tomato paste, in that order.

Voltar o suã e a costelinha para a panela (nessa hora pode colocar uma taça de vinho tinto seco) e cozinhar por cerca de 03 horas em fogo baixo.

Return the pork and ribs to the pan (at this time you can add a glass of dry red wine) and cook for about 3 hours on low heat.


Quando as carnes estiverem macias, colocar o arroz, a linguiça e parte do caldo de legumes. Ir regando com mais água até o arroz chegar ao ponto de cozimento. 


When the meats are tender, add the rice, sausage and part of the vegetable broth. Continue basting with more water until the rice reaches the point of cooking.

Servir com quiabo assado no azeite e cebolinha, salsinha fresca e o líquido do segundo limão siciliano.

Serve with okra roasted in olive oil and chives, fresh parsley and the liquid from the second Sicilian lemon.

Sausage rice and ribs

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