3 kg of fresh yucca leaves (mandioca-brava)
1/2 kg of bacon fat
1/2 kg of dried beef
1/2 kg of Portuguese sausage
1/2 kg of pork loin
1/2 kg of pork ears
Almond and bell pepper to taste
3 kg of fresh yucca leaves (mandioca-brava)
1/2 kg of bacon fat
1/2 kg of dried beef
1/2 kg of Portuguese sausage
1/2 kg of pork loin
1/2 kg of pork ears
Almond and bell pepper to taste
1
Start four days before serving
Begin by placing the yucca leaves in a large pot with plenty of water, covering the leaves, and letting it simmer over low heat until nighttime
2
On the second day, add the bacon fat and let it simmer all day
3
On the third day, boil all the meats and place them in the yucca pot
Simmer again all day, stirring occasionally
4
On the fourth day, add the pressed garlic and bell pepper
Simmer for another 6 hours, stirring occasionally
Serve with white rice and cassava flour.
