Latvian to Pururuca - With Farofa - Rectified
Ingredients:
1 piglet approximately 6 to 8 pounds
Seasonings:
1 head of crushed garlic, if it is old remove the crumb
2% of the weight of the meat of salt,
About 1 teaspoon of salt for each pound of meat
½ cup white wine for each pound of meat
1 liter of cachaça, serves to remove the smell of the meat or
1 liter of vinegar
1 finger pepper without the seeds and without the pricked ribs
1 tablespoon grated ginger
2 bay leaves or 1 tablespoon of bay leaf
2 bundles of parsley and chives tied together with the other herbs
3 whole basil sprigs
3 whole mint sprigs
1 twig of rosemary
How to Prepare the Piglet:
Wash the piglet well inside and out.
Put cachaça to take the strong smell of the meat.
Leave for 30 minutes to an hour.
Then rinse again with cold water.
Chef's Secret:
Do not pierce the skin of the milk, which drains all the liquid and the flesh becomes dry.
Put all seasonings, rub in the piglet, inside and out.
Leave to stand for 12 to 24 hours, inside the refrigerator, inside a thick plastic bag tied.
From time to time stir mixing the seasonings.
Then place the bag in a thick plastic container or large basin.
The above procedure is not to pass the smell of seasonings on another food.
Crumbs :
Ingredients:
50 grs. of chopped bacon,
2 tablespoons (lbs) lard or corn oil
2 bell peppers one red and one green or yellow chopped very small
2 onions grated or chopped, washed and squeezed.
1 dish of cooked, seasoned and crushed chicken kids (optional)
150 grs. of minced ham, or leftover roasted and shredded pork
2 to 3 pieces of sausage without skin
1 sautéed cashew nuts or Brazil nuts, finely minced or crushed
1 cup chopped green olives
1 cup of parsley with finely chopped stem
1 or 2 cups (tea) of raw cassava flour or cornmeal, or medium to medium.
3 boiled eggs and minced
How to Prepare the Farofa
To fry the bacon with the sausage add the onion the peppers, to leave in the fire until cooking.
Then add the chicken kids, braise again.
Finally the olives and cashew nuts.
Finishing with the cassava or corn flour the necessary.
Mix well until the flour is very moist, if necessary add a little water or oil.
If you want you can put half of cassava flour and the other half of cornmeal, add together.
You can put the farofa inside the piglet, or serve separately.
Make the farofa before baking the milkshake.
To Bake the Pig:
Place the piglet with the feet tied down, and the head up, so that the piglet appears to be lowered.
Place the piglet in a baking dish lined with aluminum foil or banana or cabbage leaves.
Bake in a preheated oven at 160 º C for 1 hour for each pound of meat, or at 180 º C for 40 minutes for each pound.
The piglet will be ready when it is toasted.
Test To See If This Roast:
Threading a thin knife very deep if it leaves a pink liquid the piglet is raw, leave in the oven another 30 'minutes.
If the knife comes out dry it is roasted.
I'd rather bake at 160 ° C, baking more slowly.
Pururucar Mode:
This pururucar process is dangerous, only for professionals in the area.
"Bent Care" To Make Pururuca, Not To Burn:
Heat 8 shells of oil that should be boiling in a deep saucepan.
Take all the people out of the kitchen, just let one person help to put the pig on the table.
Put the piglet that should still be warm in the middle of the table
Do this with maximum care.
Go pouring the hot oil, one shell at a time over the piglet's leather.
Move your body to avoid an accident.
Note:
RECAPITULATING:
** Place the piglet in firm place in the middle of the table to put the boiling oil. **
NOTICE:
If you are a beginner do not do this pururucar procedure, it is very dangerous.
Serving Mode:
Serve with the Greek rice or cooked past vegetables in butter or cabbage salad, or cabbage fried.
Garnish the plate with lettuce leaves and onion flower.
Onion Flower:
1 large whole onion with peel, wash well.
Cut in four, then 8 in 16 pieces without removing the place.
Place in the frostbite water (face down).
Open with care not to ruin the flower.
You can make the flower with onion petals and carrot pistil.
Note:
Vegetables cooked or in conversation that are:
Carrot, potato balls, cauliflower bouquets, and broccoli, heart of palm, asparagus or mushrooms, bottom of canned artichokes drained, all drained, washed and chopped.
Ingredients:
1 piglet approximately 6 to 8 pounds
Seasonings:
1 head of crushed garlic, if it is old remove the crumb
2% of the weight of the meat of salt,
About 1 teaspoon of salt for each pound of meat
½ cup white wine for each pound of meat
1 liter of cachaça, serves to remove the smell of the meat or
1 liter of vinegar
1 finger pepper without the seeds and without the pricked ribs
1 tablespoon grated ginger
2 bay leaves or 1 tablespoon of bay leaf
2 bundles of parsley and chives tied together with the other herbs
3 whole basil sprigs
3 whole mint sprigs
1 twig of rosemary
How to Prepare the Piglet:
Wash the piglet well inside and out.
Put cachaça to take the strong smell of the meat.
Leave for 30 minutes to an hour.
Then rinse again with cold water.
Chef's Secret:
Do not pierce the skin of the milk, which drains all the liquid and the flesh becomes dry.
Put all seasonings, rub in the piglet, inside and out.
Leave to stand for 12 to 24 hours, inside the refrigerator, inside a thick plastic bag tied.
From time to time stir mixing the seasonings.
Then place the bag in a thick plastic container or large basin.
The above procedure is not to pass the smell of seasonings on another food.
Crumbs :
Ingredients:
50 grs. of chopped bacon,
2 tablespoons (lbs) lard or corn oil
2 bell peppers one red and one green or yellow chopped very small
2 onions grated or chopped, washed and squeezed.
1 dish of cooked, seasoned and crushed chicken kids (optional)
150 grs. of minced ham, or leftover roasted and shredded pork
2 to 3 pieces of sausage without skin
1 sautéed cashew nuts or Brazil nuts, finely minced or crushed
1 cup chopped green olives
1 cup of parsley with finely chopped stem
1 or 2 cups (tea) of raw cassava flour or cornmeal, or medium to medium.
3 boiled eggs and minced
How to Prepare the Farofa
To fry the bacon with the sausage add the onion the peppers, to leave in the fire until cooking.
Then add the chicken kids, braise again.
Finally the olives and cashew nuts.
Finishing with the cassava or corn flour the necessary.
Mix well until the flour is very moist, if necessary add a little water or oil.
If you want you can put half of cassava flour and the other half of cornmeal, add together.
You can put the farofa inside the piglet, or serve separately.
Make the farofa before baking the milkshake.
To Bake the Pig:
Place the piglet with the feet tied down, and the head up, so that the piglet appears to be lowered.
Place the piglet in a baking dish lined with aluminum foil or banana or cabbage leaves.
Bake in a preheated oven at 160 º C for 1 hour for each pound of meat, or at 180 º C for 40 minutes for each pound.
The piglet will be ready when it is toasted.
Test To See If This Roast:
Threading a thin knife very deep if it leaves a pink liquid the piglet is raw, leave in the oven another 30 'minutes.
If the knife comes out dry it is roasted.
I'd rather bake at 160 ° C, baking more slowly.
Pururucar Mode:
This pururucar process is dangerous, only for professionals in the area.
"Bent Care" To Make Pururuca, Not To Burn:
Heat 8 shells of oil that should be boiling in a deep saucepan.
Take all the people out of the kitchen, just let one person help to put the pig on the table.
Put the piglet that should still be warm in the middle of the table
Do this with maximum care.
Go pouring the hot oil, one shell at a time over the piglet's leather.
Move your body to avoid an accident.
Note:
RECAPITULATING:
** Place the piglet in firm place in the middle of the table to put the boiling oil. **
NOTICE:
If you are a beginner do not do this pururucar procedure, it is very dangerous.
Serving Mode:
Serve with the Greek rice or cooked past vegetables in butter or cabbage salad, or cabbage fried.
Garnish the plate with lettuce leaves and onion flower.
Onion Flower:
1 large whole onion with peel, wash well.
Cut in four, then 8 in 16 pieces without removing the place.
Place in the frostbite water (face down).
Open with care not to ruin the flower.
You can make the flower with onion petals and carrot pistil.
Note:
Vegetables cooked or in conversation that are:
Carrot, potato balls, cauliflower bouquets, and broccoli, heart of palm, asparagus or mushrooms, bottom of canned artichokes drained, all drained, washed and chopped.
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