Mocotó com Pé de Porco Receita Forte pro Frio!
Recipe Information
Mocotó com Pé de Porco
Cultural Context
Originating from Brazil, Mocotó com Pé de Porco is a traditional dish that showcases the use of beef trotters and bones, often enjoyed as a hearty stew. This dish is particularly popular in the northeastern regions of Brazil, where it is celebrated for its rich flavors and comforting qualities, often served on special occasions or family gatherings. Today, variations exist across Brazil, with some recipes incorporating different vegetables or spices, reflecting local tastes and traditions.
beef trotters
🥗Healthier: chicken feet
💰Cheaper: pork trotters
Chicken feet are leaner, while pork trotters can be more affordable.
beef bones
🥗Healthier: vegetable stock
💰Cheaper: chicken bones
Vegetable stock provides a lighter option, while chicken bones can be less expensive.
Ferventar o pé de porco na água com um pouco de vinagre por 10 minutos.
Retirar o pé de porco da água fervente.
Cortar o bacon em pequenos cubos e reservar.
Cortar a calabresa em quatro partes.
Cortar o pernil em pedaços pequenos.
Fritar o bacon em uma panela.
Adicionar o pernil à panela após o bacon estar frito.
Triturar a cebola e o alho no mini multiprocessador.
Adicionar a cebola e o alho triturados à panela.
Adicionar sal, coloral e pimenta biquinho.
Adicionar o pé de porco ferventado à panela.
Adicionar pimentões picados e tomates picados.
Cobrir com água e adicionar caldo de legumes.
Fechar a panela de pressão e cozinhar por 20 minutos.
Abrir a panela e verificar o caldo.
Cooking Techniques
Equipment Needed
Spice Level:
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