SUCCULENT PORK LEG WITH PASSION FRUIT FAROFA Mohamad Hindi

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Published on Dec 20, 2023

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And today we continue our series of Christmas recipes by bringing you a dish that also works great for New Year's Eve dinner. Mohamad is still very inspired by the trip we took to China and decided to bring you a version of roast pork leg with Asian sauce and a refreshing passion fruit farofa to bring that Brazilian touch that we love so much. So, now is the time to learn how to make your pork leg super juicy and beautiful to show that you're a master in the kitchen. And if you're looking for more inspiration for recipes for Christmas dinner, contact Sadi.a. on WhatsApp! Just access the link below: https://api.whatsapp.com/message/LIEH... Ingredients: Seasoned boneless leg of pork @Sadia 2 onions 1 leek 1 celery stalk 1 head of garlic 1 bunch of thyme 1 glass of white wine 1 glass of water ½ tablespoon of unsalted butter For the roast sauce: Olive oil 2 cm of fresh ginger 2 cloves of garlic 1 dose (50 ml) of sake 1 dose (50 ml) of rice vinegar 3 tablespoons of soy sauce 1 teaspoon of miso 1 tablespoon of oyster sauce 1 tablespoon of molasses 2 tablespoons of ketchup Cayenne pepper Passion fruit farofa: 2 ripe passion fruits 2 tablespoons of unsalted butter 1 onion, chopped in brunoise Coriander stalks and leaves 2 passion fruits 400g of farofa of flaked cassava Salt In a pan, add olive oil, garlic and ginger and sauté; Add the remaining ingredients and cook over low heat until thickened, approximately 10 minutes and set aside; With a knife, lightly score the fat of the leg, making a grid; In the baking dish, add the coarsely chopped vegetables, the wine and water and on top the piece of leg; Cover with aluminum foil and bake in a preheated oven for 1 hour at 240°C; Remove the aluminum foil and brush with the reserved sauce; Return to the oven and after 10 minutes brush again; For the farofa: in a frying pan, add a tablespoon of butter and sauté the onion with the coriander stalk, season with salt and black pepper; When the onion wilts, add the pulp of two ripe passion fruits; Let it reduce, add the cassava flour and stir well; Make a space in the middle of the frying pan and add another tablespoon of butter, when it melts, incorporate it into the farofa; Toast slowly over low heat, stirring constantly until golden; Finish with salt and chopped coriander; Bring the vegetables from the roasting pan with the leg to the boil and let them reduce; Add a tablespoon of the mixture we used to brush the meat and ½ tablespoon of butter; Strain and set aside to serve; Now just plate and enjoy! Subscribe to the channel: https://bit.ly/3jhWfWD Social Media: Mohamad Hindi / mohindi / mohindi / mohindi / mohindi Contact: [email protected] Team: Production: Mohamad Hindi General Director: Rafael Ribas Executive Producer: Maryan Hindi Project Manager: William Inácio General Production and Gastronomic Production: Paula Fidelis Director of Photography: Bruno Fiorio Thumbmaker: Ana Clara Andrade Post Coordination: Ygor Oliveira Editors: Ana Clara Andrade, Ygor Oliveira Social media: Ana Julia Coimbra

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