Baião de Dois com Panceta Pururuca

panceta

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon reduces fat content while smoked sausage adds flavor.

black beans

🥗Healthier: kidney beans

💰Cheaper: canned black beans

Kidney beans are a similar texture and flavor, while canned beans save time.

cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley provides a similar freshness, while dried herbs are more economical.

Choose a thick piece of panceta with skin for crunch.

Make several small cuts in the skin of the panceta to help it crisp up.

Soak the panceta in cachaça and season with sal de parrilha and black pepper.

Cut the panceta into pieces about three fingers wide.

Place the panceta in a bowl and season evenly.

Start roasting the panceta with the skin side up to make it easier to crisp later.

While the panceta is roasting, heat a large pot and add some bacon to render fat.

Cut the dried meat into small cubes and desalt it before adding to the pot.

Add the diced dried meat to the pot with the bacon and sauté until it sizzles.

Add minced garlic and chopped onion to the pot and sauté until fragrant.

Add chopped cilantro or parsley, adjusting for personal preference.

Add quality rice to the pot, ensuring it is good quality to impress guests.

Add grilled cheese, cutting it into smaller pieces before mixing it in with the rice.

Cover the rice with water, using a ratio of 1 cup of rice to 2 cups of water.

Add the cooked black beans to the pot and mix everything together.

Season with cumin and a pinch of saffron, or paprika if preferred.

Add butter as the water reduces, adjusting as necessary until the rice is cooked through.

Once the panceta is crispy, turn it skin-side down to finish cooking.

Chop the crispy panceta into small pieces and mix it into the rice and beans.

Garnish with cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary