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Pork backbone braised with chard (suã de porco e serralha)
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Method
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- Wash the meat under running water.
- In a bowl, mix the water, vinegar and rum and dip the meat in it for 10 minutes.
- Drain, season with salt and the peppers, and let stand for 30 minutes.
- Heat the oil in a pot and brown the meat thoroughly in it. Set aside.
- Pour off the excess fat left in the pot and make a stew base with the paprika, tomatoes and onion.
- Return the meat and add enough water to cover.
- Cook covered for about 30 minutes.
- If needed, add more salt.
- Quickly toss the hand-torn chard or spinach leaves in a pan, then add to the meat.
Source: Wikibooks – Livro de receitas – Suã de porco e serralha (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
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