Carne na Lata

Delve into the rich culinary tradition of Brazil with "Carne na Lata," a dish that epitomizes flavor preservation. By slow-cooking pork in its own fat, this recipe not only delivers mouthwatering taste but also demonstrates the ingenuity of traditional food storage methods.

Ingredients

🐖 2 kg boneless pork leg, cut into cubes
🧄 4 cloves garlic, well-crushed
🧂 1.5 tablespoons salt
⚫ 1 teaspoon black pepper
🥓 1 liter pork lard

Instructions

1- Prepare the Pork:

• Cut the boneless pork leg into evenly sized cubes. This will help ensure uniform cooking.

2- Season the Meat:

• In a large mixing bowl, combine the pork cubes with crushed garlic, salt, and black pepper. Mix well to ensure each piece is thoroughly coated.

3- Melt the Lard:

• Place a large, thick-bottomed pot over medium heat. Add 1 liter of pork lard, allowing it to melt completely.

4- Cook the Pork:

• Carefully add the seasoned pork cubes to the melted lard.
• Reduce the heat to low and cover the pot with a lid.

5- Slow-Cooking Process:

• Let the pork slowly cook in its own juices and the lard. Stir occasionally to prevent sticking.
• Continue cooking until all the water evaporates, leaving only the pork and lard. This should take over an hour.

6- Fry to Perfection:

• Once the water has evaporated, let the pork fry in the remaining lard until golden-brown and crispy, stirring occasionally.

7- Test for Completeness:

• To ensure all moisture has evaporated and the pork is ready, sprinkle a few drops of water into the pot. If there's no aggressive sizzling, the pork is done.

8- Finish and Cool:

• Remove the pot from the heat.
• Transfer the pork, along with the hot lard, into a clean metal container. Allow it to cool completely without covering, to prevent condensation.

Prep Time: 5-10 minutes
Cook Time: Over 1 hour
Total Time: Approximately 1 hour 15 minutes
Servings: Based on the amount prepared
Equipment: Electrolux Refrigerator & Microwave Oven, Large glass mixing bowl, Small stainless steel spice bowls, Standard kitchen measuring set, Dark, non-metallic spatula, Large, thick-bottomed metal pot with wooden handles, Built-in gas stove, Metal storage can with a lid, Metal tongs and fork for serving

Cooking Tips:

• Patience Pays Off: Slow cooking ensures tender, flavorful pork.
• Fat Authenticity: For genuine taste, use pork lard instead of vegetable oils.
• Avoid Burns: Maintain low heat to render the fat properly and avoid burning the meat.
• Cooling Strategy: Cool the pork and lard completely before sealing to avert moisture buildup.

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Carne na Lata