Let’s celebrate the last few days of Rio 2016 and create a Brazilian feast! This is a superb recipe of Brazilian Pork with soft polenta, fresh salsa and a green herb sauce.
Ingredients:
For the Brazilian pork
4 pork fillet steaks (around 120g each)
2 tbsp olive oil
Salt and pepper to season
For the polenta:
1 box instant polenta
For the green herb sauce:
1 cup of basil, coriander, mint, parsley leaves – all roughly chopped
3 cloves of garlic – peeled and crushed
3 spring onions – chopped and including the green half
Juice of 1 lemon
¼ cup olive oil
2 tbsp of red wine vinegar
Salt and pepper to taste
For the salsa:
6-8 medium tomatoes (in a variety of colours) – diced
2 tbsp of basil leaves
½ cup cucumber (skin on) – chopped
½ red onion – peeled and diced
½ red pepper – finely diced
½ green pepper – finely diced
½ red chilli – finely chopped with the seeds left in
¼ cup oil
Salt and pepper
How to make Brazilian Pork with soft polenta:
For the pork:
Set a large heavy based frying pan on to the stove and put on a high heat
Add 2 tbsp of oil
Add the pork fillet and sear
Cook 8 minutes. Turn and season with salt and pepper
Cook for another 2 minutes
Remove from the pan to rest and keep warm
For the polenta:
Cook instant polenta following the instructions on the packet
Keep covered to keep warm and set aside
For the green herb sauce:
Blitz ingredients together for five minutes in a food processor
Scrape down, blitz again until very smooth
Set aside
For the salsa:
Mix ingredients together and set aside
To serve:
Make a bed of soft polenta on 4 warm serving plates
Place pork fillet on top of the polenta
Dress with a good dollop of salsa and green herb sauce
Serve the remaining salsa and green herb sauce on the table for guests to add themselves
Open a bottle of chilled Höpt Soda Pear and Basil and serve alongside
Hint:
The green herb sauce can be made ahead.
Drink match:
Höpt Soda Pear and Basil (available in four packs from your local supermarket – RRP $6.99)
