2 kg pork steak
5 cloves garlic minced
1 medium onion (100 g), chopped
1 tablespoon salt
1 teaspoon black pepper
1/3 cup olive oil (80 ml)
2 cups orange juice (480 ml)
6 cups water (1.4 liters)
1/2 cup grated cheddar cheese (90 g)
For the farofa
1/3 cup olive oil (80 ml)
300 g chicken broth, chopped
1 medium onion (100 g), chopped
2 cloves garlic minced
1 teaspoon salt
1 pinch black pepper
2 cups raw cornmeal (320 g)
2 kg pork steak
5 cloves garlic minced
1 medium onion (100 g), chopped
1 tablespoon salt
1 teaspoon black pepper
1/3 cup olive oil (80 ml)
2 cups orange juice (480 ml)
6 cups water (1.4 liters)
1/2 cup grated cheddar cheese (90 g)
For the farofa
1/3 cup olive oil (80 ml)
300 g chicken broth, chopped
1 medium onion (100 g), chopped
2 cloves garlic minced
1 teaspoon salt
1 pinch black pepper
2 cups raw cornmeal (320 g)
In a large bowl, season the pork steak with garlic, onion, salt, and black pepper
In a large skillet, heat the olive oil over medium heat until it's hot
Add the pork steak and cook for 2-3 minutes per side or until it's cooked to your liking
Mix together the orange juice, water, and grated cheese
Add the mixture to the pork steak and let it simmer 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 with olive oil, heat over high the chicken broth, onion, garlic, salt, and black pepper
Stir constantly until the mixture is cooked through
Add the raw cornmeal and stir until it's well combined and the farofa is smooth
Serve hot alongside the pork steak
458 calories per serving
