1 pork rump of 5.5 kg
8 cups of water (1,9 liters)
1/2 cup of lime juice (120 ml)
For the sauce
25 cloves of garlic
1 tablespoon of parsley leaves
1 tablespoon of marjoram leaves
1 cup of tomato extract (245 g)
2 tablespoons of cinnamon in grains
4 cups of red wine (960 ml)
3 tablespoons of salt
1 medium-sized red pepper, cut into pieces
3 medium-sized ripe tomatoes, cut into pieces
1/2 cup of oil (120 ml)
2 cups of black raisins, seedless (360 g)
6 sprigs of rosemary
1 tablespoon of clove
1 cup of passionfruit juice with seeds (240 ml)
1/2 cup of honey (165 g for serving)
For the farofa
2 medium-sized onions, finely chopped (200 g)
2 cups of grated coconut (260 g)
2 cups of butter (400 g)
1 kg of raw cassava flour
1/2 cup of black raisins, seedless (80 g)
1/2 cup of white raisins (70 g)
1 cup of chopped black raisins (180 g)
1/2 teaspoon of salt
To decorate
150g of egg threads
3 slices of fresh pineapple
4 black raisins in syrup, drained
2 fresh grapes
1 pork rump of 5.5 kg
8 cups of water (1,9 liters)
1/2 cup of lime juice (120 ml)
For the sauce
25 cloves of garlic
1 tablespoon of parsley leaves
1 tablespoon of marjoram leaves
1 cup of tomato extract (245 g)
2 tablespoons of cinnamon in grains
4 cups of red wine (960 ml)
3 tablespoons of salt
1 medium-sized red pepper, cut into pieces
3 medium-sized ripe tomatoes, cut into pieces
1/2 cup of oil (120 ml)
2 cups of black raisins, seedless (360 g)
6 sprigs of rosemary
1 tablespoon of clove
1 cup of passionfruit juice with seeds (240 ml)
1/2 cup of honey (165 g for serving)
For the farofa
2 medium-sized onions, finely chopped (200 g)
2 cups of grated coconut (260 g)
2 cups of butter (400 g)
1 kg of raw cassava flour
1/2 cup of black raisins, seedless (80 g)
1/2 cup of white raisins (70 g)
1 cup of chopped black raisins (180 g)
1/2 teaspoon of salt
To decorate
150g of egg threads
3 slices of fresh pineapple
4 black raisins in syrup, drained
2 fresh grapes
Wash the pork rump thoroughly with running water
Place it in a large kitchen bowl, drizzle with water mixed with lime juice, cover with plastic wrap and let it marinate overnight
Drain the excess liquid from the marinade and pat dry
Prepare the sauce by mixing all ingredients together in a bowl
Temper the pork rump with this sauce, cover with aluminum foil and let it rest for about 3 hours
Preheat the oven to 250°C (very hot) for 10 minutes
Roast the pork rump in the preheated oven until it's tender (about 1 hour and 30 minutes)
Remove the aluminum foil, brush with honey and continue roasting, occasionally adding a little water as needed, until golden brown (about 2 hours)
Prepare the farofa by frying the onion and coconut in butter in a large pan over medium heat
Add the cassava flour and cook, stirring constantly, until the mixture is smooth (about 5 minutes)
Add the raisins, salt, and remaining butter, and mix well
Transfer to a large bowl and place the reserved coconut in the center
Serve with the roasted pork rump and farofa
1 serving has approximately 300 calories.
