2 lbs of pork chops
3 tablespoons of garlic
1 cup of  Terra Vermelha cachaça
½ lime, salt
2 bananas
4 tablespoons of sugar


How to Prepare:

The day before, season the pork chop with the garlic, ½ cup of cachaça, the lime and salt. Start by putting the pork chops in a pan and covering with water and cooking it in low heat. Once the water has dried, stick a fork to see if it is tender, if not add a little more water and continue cooking untill it is tender. Let it cool in its own juices, turning it occasionally. Put it to side. In another pan, melt the sugar, add ¼ cup of water, and the bananas cut in slices. Once the bananas are caramelized, add the pork chops still hot and put it all in a serving tray. Add the rest of the cachaça to a large spoon, light it on fire and pour over the tray still burning. Serve with mixed rice.

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