Carne Suína Enlatada

Experience the taste of Brazilian heritage with "Carne Suína Enlatada," a nostalgic dish from Minas Gerais. This timeless recipe uses traditional preservation techniques to keep pork savory and tender. Savor it as a main dish, appetizer, or a delightful snack.

Ingredients

🥩 5 kg fresh pork, shoulder (paleta) or loin (lombo)
🧄 3 tablespoons homemade seasoning paste, garlic, onion, salt, spices
🧂 3 teaspoons additional salt, for preparation with only salt
🥓 Enough rendered pork fat to cover the cooked meat

Instructions

1- Prepare the Pork:

• Trim unwanted parts and excess fat from the 5 kg of pork.
• Cut the pork into large pieces, roughly enough for three servings per piece.
• Rinse the cut pork with hot water to remove any blood.

2- Season the Meat:

• Place pork pieces in a large metal bowl.
• Add the seasoning paste and mix thoroughly until well-coated.
• Marinate for 2 hours.

3- First Pressure Cooking (Fat Rendering):

• Heat the 10-liter pressure cooker with a little oil.
• Add the marinated pork and briefly fry to brown.
• Seal the pressure cooker and cook for 5 minutes once pressured.
• Let pressure release naturally; drain the rendered fat into a saucepan.

4- Second Pressure Cooking (Cooking Meat):

• Return meat to the pressure cooker (use residual fat).
• Cook for another 15 minutes on low heat once pressured.
• Allow pressure to release naturally.

5- Cooling and Storage:

• Cool the cooked pork and rendered fat overnight.
• Ensure utensils and container are dry to prevent spoilage.
• Place pork chunks in the storage container, submerge with solidified fat.
• Seal with a lid.

Prep Time: 2 hours
Cook Time: 20-30 minutes active cooking
Total Time: Approximately 10 days and one night before consumption
Servings: Not specified
Equipment:

• 🔪 Red plastic cutting board
• 🍴 Kitchen knife
• 🥣 Large metal bowl
• 🍲 Pressure cooker, 10-liter capacity, brand: ABC
• 🥄 Wooden spoon
• 🥄 Metal ladle or slotted spoon
• 🥘 Small saucepan for rendering fat
• 🥡 Metal storage container, 5-liter capacity

Cooking Tips:

• Meat Selection: Use fresh pork, preferably bought on the day of slaughter.
• No Water Policy: Avoid water during cooking; maintain dry utensils and storage.
• Low Heat Cooking: Ensure even cooking and prevent burning.
• Curing Period: Let the meat cure for at least 10 days before consumption.

#traditional #brazilian #meat #pork #preservation #minasgerais

Iva Jardim - COMIDA MINEIRA (TUDO DE MG PRA TODOS): https://www.youtube.com/@ivajardim-comidamineira

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Carne Suína Enlatada