Counter 09 · Latin Grill
Minas-Style Plate with Linguica and Torresmo
A generous Minas Gerais spread of grilled linguica, crackling pork belly torresmo, caramelized banana, rice, beans, thread-thin collard greens and buttery farofa. Brazilian farmhouse cooking on one plate.
- Prep
- 30 min
- Cook
- 1 hr 10 min
- Serves
- 4
- Level
- Medium
Minas Gerais, deep in the Brazilian interior, is famous for its pork and its generous plates. Torresmo, pork belly fried until it puffs and crackles, is the showpiece, and the trick is a two-stage cook: slow first to render, then hot to blister the skin. Collards are sliced into hair-thin ribbons and sauteed for barely a minute so they stay bright. Rice, beans and farofa can all be made ahead. Arrange the plate like a clock, rice in the middle and each item in its own wedge.
Method
-
Season the pork belly with 1 1/2 tsp salt, refrigerate 1 hour, then pat very dry with paper towels.
-
Place the belly and oil in a heavy pot and bring to about 250 F over medium heat. Cook 30 minutes, until the fat renders and the pieces turn pale gold. Raise the oil to 375 F and fry 3 to 5 minutes more, until the skin puffs and crackles. Drain on a rack.
-
While the belly renders, cook the rice according to the package and warm the beans over low heat.
-
Cook the linguica in a grill pan over medium heat for 15 to 18 minutes, turning, until it reaches 160 F. Slice on the diagonal.
-
Spoon 2 tbsp of the pork oil into a skillet over medium heat and fry the banana halves 2 minutes per side, until caramelized.
-
Stack the collard leaves, roll them tightly and slice into thread-thin ribbons. Saute with the garlic in 1 tbsp pork oil over high heat for 1 minute and finish with a squeeze of lime.
-
For the farofa, melt the butter in a clean skillet, add the cassava flour and remaining salt and toast 5 minutes until golden. Arrange everything on large plates.
