Mocofava
For 20 people 1 kg of shelled, washed beans 3 l of meat stock 3 bay leaves 2 leaves 3 lemon segments 1 onion 2 tomatoes 1 red pepper 10 cloves of garlic 3 spoonfuls of concentrated tomato 80 ml of can vinegar 1 spoonful of cumin 1 spoonful of coloral 1 teaspoon of coriander seeds 1 teaspoon of black pepper (Pimento do Reino, typical of Brazil) 150 g of bacon gelatine 50 g of "bottled" butter (butter cream from Northeast Brazil) 50 g of lard 400 g of salted meat, desalted and cooked 200 g of smoked, cubed bacon (skinless) 200 g Lingüiça (pork sausage with garlic and paprika) smoked in slices Salt Pepper sauce Coriander
Special ciccioli For 40 people 5 kg of belly pork 300 g of coarse salt 50 g of bicarbonate 5 l of water Lard for frying
Mocofava Cook the beans in sufficient water until soft. Keep the water and add it to the meat stock (used to make the traditional Mocotó meat stew) with the meat from the stew. Gently fry the salted meat, the Lingüiça and the bacon in a mixture of butter and lard; add the beans and then all the vegetables, blended together into a smooth mixture. Add the bay leaves, the lemon segments, the bacon gelatine and cook for over 30 minutes or until the stock has fully amalgamated. Lastly, add the spices and serve immediately. Accompany with bread or manioc flour and pepper sauce, served separately. Special ciccioli Cut the belly pork into 3 cm wide strips and soak overnight in water with salt and bicarbonate. Drain and place in a smoker with a moderate temperature of 75 °C for 5 hours. The strips of meat must be hard and golden. Cut them into 5 cm pieces, setting aside the scraps and discarding the excess fat. Carefully separate the skin from the meat (without separating the sides) in order to cook evenly. Fry for 8 minutes at 180 °C and then at 190° for 3 minutes. Serve with lemon and black pepper sauce, separately.
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