1 cup of pickled cevadinha (200g) soaked in water for at least 4 hours
4 slices of crispy bacon, diced
1 onion, diced
2 cloves of garlic, minced
One-third cup of orange juice
One-half teaspoon of grated orange zest
8 ounces of smoked pork loin, cut into small cubes
5 papaya chunks (with or without chocolate centers), cut into small cubes
2 tablespoons of olive oil
One-quarter cup of chopped fresh parsley
Salt and white pepper to taste
1 cup of pickled cevadinha (200g) soaked in water for at least 4 hours
4 slices of crispy bacon, diced
1 onion, diced
2 cloves of garlic, minced
One-third cup of orange juice
One-half teaspoon of grated orange zest
8 ounces of smoked pork loin, cut into small cubes
5 papaya chunks (with or without chocolate centers), cut into small cubes
2 tablespoons of olive oil
One-quarter cup of chopped fresh parsley
Salt and white pepper to taste
Cook the cevadinha in boiling water for about 30 minutes, until tender
Drain and let cool
Fry the bacon, onion, and garlic in low heat until they're golden brown
Remove from heat and add the orange juice and zest
Add the cooked cevadinha to the mixture and stir well
Combine the remaining ingredients and mix thoroughly
Serve at room temperature
Serves 10.
