Ingredients:
500 grams of yellow canjiquinha
50ml soybean oil
60 grams of finely chopped onion
5 minced garlic cloves
200 grams of seedless tomatoes.
100 grams of chopped bacon
1 teaspoon refined salt
½ teaspoon of black pepper
2 kg of pork ribs
1kg pork sausage
Preparation mode:
First, wash the canjiquinha and soak overnight. The next day, in a large pot of water, bring the ribs to a boil. As soon as you raise the fervor, add the pork sausage and boiling until it is cooked. Place the meat in a colander and set aside. In the same pan that cooked the meats, put the chopped bacon and fry until golden. After that, remove the bacon and fry until the cutlet is golden in the same pan. Place the sausage cut into thick slices and fry for another 4 minutes over medium heat, stirring occasionally.
Remove the sausage and add the oil, garlic and finely chopped onion and sauté. Put the hominy in the pan, turn the meats over with the exception of the ribs and cover everything with water. Let it cook for half an hour, until it thickens a little. The correct point is when the hominy is soft, but not falling apart. Put the tomato and the ribs and fry them, leaving a little without frying to garnish. Cover the pan for five minutes keeping the fire low, to find out. Serve the ribs garnishing the canjiquinha.
Tip: serve with golden garlic on top and chilli sauce
Preparation time: 2h preparation time (24h canjiquinha sauce – in advance)
Degree of difficulty: medium
Yield: 6 servings
Source: Água Doce Flavors of Brazil
