©2006Globalavida LLC
Ingredients:
Pork:
6 lbs boneless pork loin roast
juice of 2 limes
salt to taste
1 large onion - cut in thin slices
1/4 cup soybean oil
2 tablespoons parsley - chopped
2 tablespoons green onions or scallions - chopped
2 tablespoons butter - softened
1 quart milk - warmed
Farofa:
2 cups manioc flour
1 tablespoon butter
1 tablespoon soybean oil
1 medium onion - grated
2 tomatoes - peeled, seeded and chopped
2 tablespoons parsley - chopped
2 tablespoons green onions - chopped
1 hard boiled egg - chopped
1/4 cup raisins
1/4 cup dried prunes - chopped
1/4 cup walnut pieces
To prepare the roast:
Cut slits in the roast then rub lime juice and salt over the whole roast. Place in a bowl. Top meat with onion, oil, and scallions. Cover and refrigerate 24 hours.
The next day, remove roast from bowl saving marinade for later use. Rub the butter all over the roast. Place roast in a large pot over high heat and brown all sides. Add warmed milk and simmer over low heat, covered, for 30 minutes.
Remove roast from pot and transfer to a roasting pan. Pour saved marinade over boiled roast, insert a meat thermometer, and bake at 325 degrees until thermometer reaches 170 degrees.
To prepare farofa:
Place manioc flour in a bowl, add a little water and stir until evenly moistened. In a saute pan, heat the margarine and oil. Add onion and tomato, sauteing until the onion is translucent. Add manioc and combine well. Remove from heat and stir in the remaining ingredients.
Slice the pork and place on serving platter. Serve Farofa on the side.