13 slices of pork shoulder
6 tablespoons of unsalted butter (180g)
2 cups of all-purpose flour (400g)
1 cinnamon stick
4 cups of water
1 cup of candied orange peel (135g)
1/4 cup of whole almonds (57g)
2/3 cup of raisins (106g)
1/2 kg of grated Minas cheese
13 slices of pork shoulder
6 tablespoons of unsalted butter (180g)
2 cups of all-purpose flour (400g)
1 cinnamon stick
4 cups of water
1 cup of candied orange peel (135g)
1/4 cup of whole almonds (57g)
2/3 cup of raisins (106g)
1/2 kg of grated Minas cheese
Place the pork slices in a preheated oven at low temperature (120°C) until they are dry and slightly toasted (about 15 minutes)
Remove the pork from the oven and increase the temperature to 170°C
Melt 2 tablespoons of butter in a skillet
Add the pork slices, a few at a time, and fry until they are lightly browned, adding more butter as needed
Prepare a syrup by combining the flour, cinnamon stick, and water in a saucepan
Bring to a boil, then reduce heat and simmer for 15 minutes. Reserve
Assemble a baking dish (28 cm in diameter) with layers of pork slices, candied orange peel, raisins, and grated cheese
Repeat the layers and top with whole almonds
Carefully pour the syrup over the top and bake in a preheated oven at 170°C for about 40 minutes
Serve hot or cold.
