Delve into the rich culinary tradition of Brazil with "Carne na Lata," a dish that epitomizes flavor preservation. By slow-cooking pork in its own fat, this recipe not only delivers mouthwatering taste but also demonstrates the ingenuity of traditional food storage methods.
Ingredients
🐖 2 kg boneless pork leg, cut into cubes
🧄 4 cloves garlic, well-crushed
🧂 1.5 tablespoons salt
⚫ 1 teaspoon black pepper
🥓 1 liter pork lard
Instructions
1- Prepare the Pork:
- Cut the boneless pork leg into evenly sized cubes. This will help ensure uniform cooking.
2- Season the Meat:
- In a large mixing bowl, combine the pork cubes with crushed garlic, salt, and black pepper. Mix well to ensure each piece is thoroughly coated.
3- Melt the Lard:
- Place a large, thick-bottomed pot over medium heat. Add 1 liter of pork lard, allowing it to melt completely.
4- Cook the Pork:
- Carefully add the seasoned pork cubes to the melted lard.
- Reduce the heat to low and cover the pot with a lid.
5- Slow-Cooking Process:
- Let the pork slowly cook in its own juices and the lard. Stir occasionally to prevent sticking.
- Continue cooking until all the water evaporates, leaving only the pork and lard. This should take over an hour.
6- Fry to Perfection:
- Once the water has evaporated, let the pork fry in the remaining lard until golden-brown and crispy, stirring occasionally.
7- Test for Completeness:
- To ensure all moisture has evaporated and the pork is ready, sprinkle a few drops of water into the pot. If there's no aggressive sizzling, the pork is done.
8- Finish and Cool:
- Remove the pot from the heat.
- Transfer the pork, along with the hot lard, into a clean metal container. Allow it to cool completely without covering, to prevent condensation.
Prep Time: 5-10 minutes
Cook Time: Over 1 hour
Total Time: Approximately 1 hour 15 minutes
Servings: Based on the amount prepared
Equipment: Electrolux Refrigerator & Microwave Oven, Large glass mixing bowl, Small stainless steel spice bowls, Standard kitchen measuring set, Dark, non-metallic spatula, Large, thick-bottomed metal pot with wooden handles, Built-in gas stove, Metal storage can with a lid, Metal tongs and fork for serving
Cooking Tips:
- Patience Pays Off: Slow cooking ensures tender, flavorful pork.
- Fat Authenticity: For genuine taste, use pork lard instead of vegetable oils.
- Avoid Burns: Maintain low heat to render the fat properly and avoid burning the meat.
- Cooling Strategy: Cool the pork and lard completely before sealing to avert moisture buildup.
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