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Shredded Pork Shank
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
6 servings
Daniela Nunes
@dani_se_gastronomia- Ingredients
- Recipe
- Pork Shank1 kg
- Bouquet Garni (leek, parsley, celery, thyme, bay leaf, rosemary, tied with string)1 unit(s)
- Pork lard1 tablespoon
- Hot water600 ml
- Onions4 unit(s)
- Red Pepper1 unit(s)
- Yellow pepper1 unit(s)
- Green pepper1 unit(s)
- Leek1 unit(s)
- Salt to taste
- Pepperoni Pepper to taste
- Sweet paprika to taste
- Olive oil to taste
- Sugar1 tablespoon
- Green Smell to taste
- Heat the pressure cooker, melt the lard and brown the pork filet mignon.
- After the meat is browned, add the bouquet garni and cover the meat with hot water. Add salt and pepper to taste. Cook under pressure for 25 minutes.
- While the meat is cooking, prepare the onion: Slice the onion into half moons (as thick as you prefer) and brown in olive oil. Keep stirring until it starts to brown.
- When the onion starts to brown, add the sugar, the peppers (sliced to julienne) and the leek.
- Saute, but don't let it cook too long. Add salt, pepperoni and sweet paprika. Turn off the heat and set aside.
- Take the pressure off the filet mignon and shred the entire piece. Reserve the broth.
- Mix the shredded fillet and onion and add a little of the broth to moisten the stew. (About three ladles of broth). Turn off the fire and add the chopped green smell. Serve with white rice with Pará brown and pumpkin souté.
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