Boar rib With Farofa- of Antoinette II options

Boar rib With Farofa- of Antoinette II options


Ingredients:

1 full rack of wild boar
Warthog is a wild pig pig relative (swine)

Spices:

2% by weight of the salt or meat 1 teaspoon (tsp) of salt for each kilo of meat
 l liter of vinegar or lemon juice needed
1 head of garlic pounded in pilãozinho take the ball of garlic, the garlic is new does not need to take the core
2 bay leaves or ½ tablespoon (coffee) of ground bay
1 cup (tea) of chopped parsley to the stem
1 cup (tea) green onions thinly sliced
1 cup (tea) chopped onion
l teaspoon (tsp) black pepper or spicy paprika
l tablespoon (soup) of red pepper sauce
1 tablespoon (soup) of grated ginger, or
1 teaspoon (tsp) ground ginger
Add fresh herbs, mint to taste only 1 branch rosemary, basil to taste and others.


CRUMBS:

2 tablespoons (soup) of butter or lard
2 chopped red peppers
2 large onions grated
1 cashew nuts saucer or milled Brazil
1 saucer of chopped green olives
1 cup (tea) of chopped parsley to the stem
1 cup chopped green onions, thinly sliced
50 to 100 grs. chopped bacon
150 grams. chopped ham or cooked sausage and ground
300 grams. cooked chicken gizzard and crushed or ground cooked pork
2 cups corn meal of tea or
1 cup (tea) of corn flour and
1 cup (tea) of manioc flour

Way of preparing:

Wash the entire boar ribs, dry well on a napkin,
after season.

Leave seasoning put 6-12 hours in the refrigerator, covered with
a very clean kitchen towel or plastic wrap.

Do not pierce the rib with a knife or fork.
The rib wrap in cellophane or aluminum foil

Bake in barbecue, on a grill or in traditional oven in a baking dish.

The fire of the barbecue should be weak and the height between the meat and the coals is 60-80 centimeters.

If you need to, put some ash or sawdust to smother the fire
Baking put 6 hours. Then take the paper and let it brown well.

Cut the pieces, take the fat, passing toasted manioc flour, then beat well, or pass the paper towel.

Place a plate on the table with toasted manioc flour, each person spends his piece of meat stuck in the fork, shake to remove excess flour.

If you can put small individual bowls with cassava flour.

You can roast the boar rib in common oven 160 ° C, wrapped in foil or cellophane own oven.
If cellophane is to give 8 laps in the piece of meat.

It takes a long time to bake, calculate one (1) hour for each kilo.

Prepare Farofa mode:

Fry onion in butter, add the bacon, baked and gizzards ground, chopped peppers, olives, ham, ground cashew nuts in the flour and corn or cassava or half and half.

Place the parsley and chives, after ready crumbs.
If you can put three hard boiled eggs, chopped

Note:

Boar's pig (boar) very tasty meat.
If you can make the whole boar and stuffed.

Stuff for the Boar:

Use the streusel as a filling, then sew the belly with a needle and thick cotton thread.

Not very filling, leaving a gap not to burst
Bake in the same way as the sow.

Oven preheated 160 C average, put one hour per kilo.

With white rice and green salad. (various vegetables)
Lettuce, chicory, arugula, endive, and others, and cherry tomatoes.
You can follow salami. That is baked potato into pieces, training, onion, olives cooked carrots, peas with mayonnaise sauce etc.