2 kg of pork steak
5 cloves of garlic, minced
1 medium onion, chopped
1 tablespoon of salt
1 teaspoon of black pepper
1/3 cup of olive oil (80 ml)
2 cups of passionfruit juice (480 ml)
6 cups of water (1.4 l)
1/2 cup of breadcrumbs (90 g)
For the farofa
1/3 cup of olive oil (80 ml)
300g of cooked chicken breast, diced
1 medium onion, chopped
2 cloves of garlic, minced
1 teaspoon of salt or to taste
1 pinch of black pepper
2 cups of raw cassava flour (320 g)
2 kg of pork steak
5 cloves of garlic, minced
1 medium onion, chopped
1 tablespoon of salt
1 teaspoon of black pepper
1/3 cup of olive oil (80 ml)
2 cups of passionfruit juice (480 ml)
6 cups of water (1.4 l)
1/2 cup of breadcrumbs (90 g)
For the farofa
1/3 cup of olive oil (80 ml)
300g of cooked chicken breast, diced
1 medium onion, chopped
2 cloves of garlic, minced
1 teaspoon of salt or to taste
1 pinch of black pepper
2 cups of raw cassava flour (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-high heat until it's hot and shimmering
Fry the pork steak on both sides until it's nicely browned and cooked through
Mix the passionfruit juice with water and breadcrumbs
Add to the pork steak and let it cook in high heat for 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, add the cooked chicken breast, onion, garlic, salt, and black pepper
Cook over high heat until the chicken is cooked through and the mixture is crispy
Serve hot with the pork steak
458 calories per serving
Obs.: To check if the liquid has reduced to 2 cups, pour it into the skillet first and mark the height of the juice on a stick
Then add the remaining liquid
Occasionally, insert the stick into the skillet to check if the liquid has reached the marked level.
