2 kg of pork steak
5 cloves of garlic, minced
1 medium onion (100 g), chopped
1 tablespoon of salt
1 tablespoon of black pepper
1/3 cup of olive oil (80 ml)
2 cups of passion fruit juice (480 ml)
6 cups of water (1.4 liters)
1/2 cup of grated Parmesan cheese (90 g)
For the farofa
1/3 cup of olive oil (80 ml)
300 g of shredded chicken, chopped
1 medium onion (100 g), chopped
2 cloves of garlic, minced
1 tablespoon of salt
1 dash of black pepper
2 cups of cassava flour (320 g)
2 kg of pork steak
5 cloves of garlic, minced
1 medium onion (100 g), chopped
1 tablespoon of salt
1 tablespoon of black pepper
1/3 cup of olive oil (80 ml)
2 cups of passion fruit juice (480 ml)
6 cups of water (1.4 liters)
1/2 cup of grated Parmesan cheese (90 g)
For the farofa
1/3 cup of olive oil (80 ml)
300 g of shredded chicken, chopped
1 medium onion (100 g), chopped
2 cloves of garlic, minced
1 tablespoon of salt
1 dash of black pepper
2 cups of cassava flour (320 g)
In a large bowl, season the pork steak with garlic, onion, salt, and black pepper
Heat the olive oil in a large skillet over medium heat until it's hot enough
Add the pork steak and cook for 2-3 minutes on each side or until it reaches your desired level of doneness
Mix the passion fruit juice with water and Parmesan cheese
Add the mixture to the pork steak and simmer over high heat for about 30 minutes or until the meat is tender and the liquid has reduced to 2 cups
Prepare the farofa: in a medium skillet, heat the olive oil over high heat
Add the chicken, onion, garlic, salt, and black pepper
Cook until the chicken is tender
Add the cassava flour and mix until the farofa is smooth and creamy
Serve hot with the pork steak
Calories per serving: 458
