Brazilian recipe
Pork Loin with Passion Fruit Sauce (Lombo ao molho de maracujá)
A faithful Brazilian recipe for pork loin with passion fruit sauce, adapted into natural English while preserving the original ingredients and method.
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Ingredients
2 kg of pork loin magro suiin the
1 garrafa of suco concentrado of passion fruit
1 litre of filtered water
2 cups of crystal sugar
1 onion grande
1 spoon of sopa of butter
Sal to taste
1 garrafa of suco concentrado of passion fruit
1 litre of filtered water
2 cups of crystal sugar
1 onion grande
1 spoon of sopa of butter
Sal to taste
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, dendê oil, cassava flour, cachaça, carne seca, moranga squash, cação and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops. Substitutes, only if needed: cream cheese for requeijão or Catupiry, firm white fish for cação, and butternut squash for moranga.
Preparation method
- in the jarro, mix the filtered water, the suco concentrado of passion fruit and the crystal sugar. Reserve esta mixture
- Prepare the pork loin: remova the excesso of gordura and Let-the of sauce in filtered water for 10 minutes
- Drain the water of the pork loin. Facthe furos in the meat with the ponta of the faca and season-the apenas with sal
- In the pan, aquecthe the butter and fry the onion chopped in tiras ate that fique golden and levemente crisp in the bordas
- Add the pork loin à pan and, gradually, regue with the mixture of passion fruit, adicionando the liquido gradualmente ate that the pork loin esteja cooked
- Continue cooking ate that the sauce of passion fruit reduza and engrosse, forming the stock rico
- Serve the pork loin sliced, regado with the sauce espesso, acompanhado of farofa and rice branco
Observations
This recipe keeps the Brazilian identity of Lombo ao molho de maracujá, preserving the ingredients, technique and serving idea from the original. It is written for an English-speaking audience with clear cooking language, while keeping cultural items such as requeijão, palmito, goiabada, dendê oil, Catupiry and carne seca when they are part of the dish.
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