I must say that Roberta explained me very well how to cook Porco na lata but, since I promise not to look for the original recipe on the Internet, at the end I always feel to change something. Trust me when I say I’m cooking only with the information my guests provide me!
For this recipe Roberta proposed a cooking technique: the Confit. Confit means to cook something covered in fat at slow heat for a looooooong time. In this case it was meat. The result of using this technique is similar to boil meat for long BUT in this way the result is much tastier and juicier. Continue reading “PORCO NA LATA: ORIGINAL RECIPE”
Were you waiting for the new episode?? Me too! In this show my friend Roberta joined us to explain us a typical recipe from Brazil. When we invited Roberta to take part in our project I was 99% sure that she would propose me to cook feijoada, coixinha or brigadeiro but…I failed! To my surprise she suggested me to cook “Porco na lata“, a traditional dish from the region Minas Gerais in Brazil. Continue reading “Porco na lata (Pork in a can), Brazil – Video”
Cooking with new ingredients is always exciting for me. When you find out new products you get closer to new cultures and discover new flavours from the world. After cooking Podvarak, I discovered two new ingredients which I had never used before: sauerkraut (whole cabbage head) and smoked and cured pork. Depending on the country you live, finding a head of cabbage, as Slobodan mentions in the video, may be almost impossible. If it is so, don’t panic! You can use any canned sauerkraut and the result will be still very tasty. Just be sure that you drain all the water.
Do you have the same problem with the smoked and cured pork? It’s true that it adds a very good taste to the recipe, but it can be easily substituted by any kind of pork meat or even chicken. My recommendation is to use pork neck.
After checking some videos of the authentic Podvarak recipe, I’m thinking that my friend Slobodan was very polite. He didn’t tell me all the mistakes I made! I suppose that even so, at least the taste was good!
Next time I cook Podvarak, I will definitely make some changes. Here they go:
– Cook the sauerkraut with the herbs and some smoked paprika for at least 10 min: Doing this you assure that the water will evaporate and the sauerkraut will be soft and juicy.
– During the last 30min remove the top of the pot and keep cooking it. The top of the Podvarak will be a bit roasted and with a beautiful golden colour.
If you want to check how the original recipe is, you can take a look to this video
Do you know what is Podvarak? Me neither! But when I met my friend Slobodan and proposed him to be the first guest of my cooking project, he introduced me into the world of the Serbian cuisine (honestly, I was not very familiar with it…) but I must say I was pleasantly surprised! Slobodan loves to cook and to eat as much as I do so when he dared me to cook Podvarak I knew I was going to cook something special in the Serbian culture. Continue reading “Podvarak, Serbia – Video”
My name is Xisco and I am very passionate with everything related with food. Some months ago my friends Antonia and Slobodan and my wife Cristina proposed to make a cooking show to upload on youtube and after a lot of time brainstorming here is the result.
The main idea is to meet people from around the world and they have to explain briefly a recipe. Then I have to cook it for them and after all they have to try the result and judge it.
The difference in our videos is that I am going to cook only with the information that our guest gives me because I promise not to google it. This way I won’t know until the end if my food is similar to our guest’s memory. I hope it will work…