Recipe for Lombo com Farofa (Roast Loin of Pork accompanied by toasted mani


6 pounds Boneless pork loin
2 Limes
Salt to taste
1 large onion, cut in thin slices
1/4 cup Soybean oil
2 tablespoons Parsley
2 tablespoons Green onions or scallions, sliced
2 tablespoons Margarine
1 quart milk, warm

2 cups Manioc flour
1 tablespoon Margarine
1 tablespoon Soybean oil
1 medium Onion, grated
2 Tomatoes, peeled, seeded and chopped
2 tablespoons Parsley, chopped
2 tablespoons Green onions, chopped
1 Hard boiled egg, chopped
1/4 cup Raisins
1/4 cup Dried prunes, chopped
1/4 cup Walnuts


The day before roasting, cut some shallow slashes in the top of the loin and season with salt and lime juice. Top meat with onion, oil, and scallions. Cover with plastic film and refrigerate.

The next day, rub the margarine on the loin and brown-off on all sides in a hot pan. Add warm milk, cover and continue cooking until soft. Transfer the meat to a roast pan. Strain juices from the overnight marination and pour over the loin. Place in a pre-heated 325 degree oven to roast until done.

To prepare farofa, place manioc flour in a bowl, add a little water and stir until evenly moistened. In a saute pan, heat the margarine and oil. Add onion and tomato, sauteing until the onion is translucent. Add manioc and combine well. Remove from heat and stir in the remaining ingredients.

Slice the pork, reassemble and arrange on a platter with the farofa alongside the meat.

Serves 8

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here