I love a little pig! Here at home I always make it to change up the menu!
Contrary to what many people think, pork is not a fatty meat, so much so that several pork cuts are considered “white meat”, because it has less fat and less cholesterol than red meat. Precisely because it doesn’t contain as much fat, pork requires some care when preparing it to ensure it doesn’t become too dry.
For seasoning, everyone has their own recipe. A good wine, processed or finely chopped garlic and green chillies, lemon juice, salt, pepper and whatever else comes your way. It is important to leave it marinating for at least 6 hours.
Preparation: I like to place the piece on a non-stick baking tray (or lined with aluminum foil), grease it with butter at room temperature, cover it with aluminum foil and put it in the oven (medium to high temperature). For every 1 kg of meat, leave it for 1 hour with the aluminum foil.
After 1 hour (if the meat is 1 kg), remove from the oven, drain and reserve the “juice” that has released and return the meat to the oven without the paper until golden.
The meat juice turns into a delicious sauce. Just put it on the fire and once it boils, leave it for 30 seconds. Add green scent and the juice of 1 lemon. Baste the meat after it is sliced.
Pork picanha is pink meat, do not confuse it with undercooked meat. If you wait for it to turn brown, you’ll roast the meat, mate!
Click to vote on this post!
