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 vegetable oil (80 ml)
300g of diced chicken breast
1 medium onion, chopped
2 cloves of garlic, minced
1 teaspoon of salt or to taste
1 pinch of black pepper
2 cups of 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 vegetable oil (80 ml)
300g of diced chicken breast
1 medium onion, chopped
2 cloves of garlic, minced
1 teaspoon of salt or to taste
1 pinch 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
In a large skillet, heat the olive oil over medium heat until it's hot
Fry the pork steak for both sides until it's well done
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, heat the vegetable oil over high heat
Add the chicken breast, onion, garlic, salt, and black pepper
Cook until the chicken is cooked through
Mix in the cassava flour and stir
Serving hot with the pork steak
458 calories per serving
Note: To check if the liquid has reduced to 2 cups, pour only 2 cups of the passionfruit juice mixture into the skillet first and mark it with a stick
Then add the rest of the liquid
Occasionally insert the stick into the skillet to check the level.
