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Roast Pork Leg with Maxixe Farofa (Pernil assado)
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Method
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- Rub the pork leg with the onion, salt, soy sauce and paprika, and let it stand in the refrigerator for at least 2 hours (ideally overnight).
- Roast in a 170°C oven until nicely golden brown (about 1.5-2 hours, depending on its size).
- Dice the gherkins, remove the seeds, and steam them in a little water in a pot until crisp-tender.
- Heat the oil in a pan, add the cassava flour and the steamed cucumbers, and fry, stirring constantly, until the flour separates dry and crumbly - this is the farofa.
- Spread the farofa on a large platter and place the roast leg in the middle.
- Decorate the edge of the platter with iceberg lettuce, chopped cabbage, tomato and bell pepper.
Source: Wikibooks – Livro de receitas – Pernil assado (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
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