4 kg of boneless pork rump
1 cup of port wine
Juice from 2 limes
450 g of cornmeal
150 g of raw cassava flour
1 large onion, finely chopped
4 cloves of garlic, crushed
1/2 cup of chopped fresh parsley
1 liter of oil
Salt and black pepper to taste
4 kg of boneless pork rump
1 cup of port wine
Juice from 2 limes
450 g of cornmeal
150 g of raw cassava flour
1 large onion, finely chopped
4 cloves of garlic, crushed
1/2 cup of chopped fresh parsley
1 liter of oil
Salt and black pepper to taste
Season the meat with port wine, lime juice, salt, and black pepper
Leave it in the refrigerator covered for the next day
Remove from the refrigerator and cut the meat into large cubes
Place it in a large pot and cover with water
Bring to a boil for 20 minutes
Remove from the pot, let it cool, and shred all the meat
While that's happening, grind the cornmeal until fine and sift through a coarse-mesh sieve
Sift the cassava flour as well and mix both flours
Put the meat in a bowl and season with onion, garlic, and parsley
Heat the oil in a large skillet and fry the meat gradually over medium heat until it's golden brown
Return all the meat to the skillet and add the flour mixture
Adjust the seasoning and serve.
