Experience the taste of Brazilian heritage with "Carne Suína Enlatada," a nostalgic dish from Minas Gerais. This timeless recipe uses traditional preservation techniques to keep pork savory and tender. Savor it as a main dish, appetizer, or a delightful snack.
Ingredients
🥩 5 kg fresh pork, shoulder (paleta) or loin (lombo)
🧄 3 tablespoons homemade seasoning paste, garlic, onion, salt, spices
🧂 3 teaspoons additional salt, for preparation with only salt
🥓 Enough rendered pork fat to cover the cooked meat
Instructions
1- Prepare the Pork:
- Trim unwanted parts and excess fat from the 5 kg of pork.
- Cut the pork into large pieces, roughly enough for three servings per piece.
- Rinse the cut pork with hot water to remove any blood.
2- Season the Meat:
- Place pork pieces in a large metal bowl.
- Add the seasoning paste and mix thoroughly until well-coated.
- Marinate for 2 hours.
3- First Pressure Cooking (Fat Rendering):
- Heat the 10-liter pressure cooker with a little oil.
- Add the marinated pork and briefly fry to brown.
- Seal the pressure cooker and cook for 5 minutes once pressured.
- Let pressure release naturally; drain the rendered fat into a saucepan.
4- Second Pressure Cooking (Cooking Meat):
- Return meat to the pressure cooker (use residual fat).
- Cook for another 15 minutes on low heat once pressured.
- Allow pressure to release naturally.
5- Cooling and Storage:
- Cool the cooked pork and rendered fat overnight.
- Ensure utensils and container are dry to prevent spoilage.
- Place pork chunks in the storage container, submerge with solidified fat.
- Seal with a lid.
Prep Time: 2 hours
Cook Time: 20-30 minutes active cooking
Total Time: Approximately 10 days and one night before consumption
Servings: Not specified
Equipment:
- 🔪 Red plastic cutting board
- 🍴 Kitchen knife
- 🥣 Large metal bowl
- 🍲 Pressure cooker, 10-liter capacity, brand: ABC
- 🥄 Wooden spoon
- 🥄 Metal ladle or slotted spoon
- 🥘 Small saucepan for rendering fat
- 🥡 Metal storage container, 5-liter capacity
Cooking Tips:
- Meat Selection: Use fresh pork, preferably bought on the day of slaughter.
- No Water Policy: Avoid water during cooking; maintain dry utensils and storage.
- Low Heat Cooking: Ensure even cooking and prevent burning.
- Curing Period: Let the meat cure for at least 10 days before consumption.
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Iva Jardim - COMIDA MINEIRA (TUDO DE MG PRA TODOS): https://www.youtube.com/@ivajardim-comidamineira