Brazilian recipe
Braided Pork Loin with Bacon and Pineapple (Lombo trançado)
A Brazilian-style braided pork loin wrapped in bacon and softened with pineapple juice, finished with pineapple cubes for serving.
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Ingredients
2 kg pork loin
250 g sliced bacon
All-purpose seasoning to taste
Pineapple juice for pouring over the pork loin
1 pineapple, chopped into small cubes
1 head lettuce
250 g sliced bacon
All-purpose seasoning to taste
Pineapple juice for pouring over the pork loin
1 pineapple, chopped into small cubes
1 head lettuce
Where to find ingredients
Pork loin and sliced bacon can be bought from supermarket butcheries or pork butcheries in Kenya. Pineapple and lettuce are available at produce markets and supermarkets; use a general mixed seasoning from the spice aisle for the all-purpose seasoning.
Preparation method
- Trim the ends and sides of the pork loin
- Cut the meat lengthways into three equal strips
- Season the strips and plait them into a braid
- Wrap the braid with the bacon slices and use toothpicks to secure them
- Pour pineapple juice over the pork loin and leave it to marinate for one hour
- Cover the meat with aluminium foil
- Put it in the oven and remove the aluminium foil after cooking has started
- Roast for no more than 1 hour
- Decorate the platter with the pineapple cubes and lettuce leaves before serving
Observations
This recipe suits special occasions. The secret is the pineapple juice marinade, which helps tenderise the pork, while the bacon adds a tempting smoky finish.
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