Brazilian-style pork chops
For more inspiring Brazilian recipes, try the delicate Brazilian crème caramel and the aromatic Brazilian moussaka with chicken at home.
Ingredients · Servings 4
- pork breast with skin - 1 kg
- salt - 1 1/2 tsp.
- black pepper - 1/2 tsp.
- garlic - 3 cloves
- lime juice - 2 tbsp.
- lime - 2 pieces
- bicarbonate of soda - 1/4 tsp.
- water - 700 ml
- oil or lard - 500 ml
- beer - 400 ml, for serving if desired
Method · 1 h
- The pork breasts are quickly washed with cold water and dried very well. They are cut into large cubes, about 3-4 cm, so that each piece has meat, fat and skin. This is important for truly juicy pork ribs with crispy skin Brazilian style.
- In a bowl, mix the salt, black pepper, crushed garlic, lime juice and baking soda. Coat the meat well in this mixture and leave for 20 minutes. The soda is small, but it helps the surface become drier and crispier when frying, without changing the taste.
- The prepared pieces are placed in a saucepan, covered with water and cooked over moderate heat for about 20 minutes. The goal is not to boil the meat, but to soften it slightly and for some of the fat to begin to separate. Then drain it very well and leave it on kitchen paper for 10 minutes. The drier the surface, the more calmly and evenly it will fry.
- Heat the oil or lard in a deep frying pan or casserole over medium-high heat. Drop the pieces in batches, taking care not to overcrowd the pan. Fry for 12-15 minutes, turning carefully, until golden and starting to firm up on the outside. Remove to a wire rack or paper towel and let rest for 10 minutes.
- Finally, the fat is heated a little more and the chips are returned for a second short fry for 3-5 minutes. This step makes the skin distinctly crispy, while the inside remains juicy. The finished pork chips should be golden brown, with a slightly crackling surface and an appetizing aroma.
- Serve immediately, sprinkled with a pinch more salt if desired, and with lime slices on the side. In Brazil, these chips are often served as an appetizer with a cold beer. If you have leftovers, they can be stored in a container in the refrigerator for up to 2 days and reheated briefly in a 200 degree oven to restore the crispiness.
