Quirera com suã is an economical delight to fight the June cold – 06/19/2023 – Marcão’s Recipes

We continued with the June festivities and the corn festival at Recipes do Marcão. Let’s go with quirera with pork suã: it’s a delicious, hearty dish that warms you to the marrow on winter nights.

It is, above all, ridiculously cheap food. The main ingredients are two by-products of the food industry, often destined for animal feed.

Quirera is the broken corn, the broken grain that passes through the holes of the sieve used to separate the higher value cereal. It is also known as canjiquinha or xerém – regardless of the name on the label and the size of the corn, the product is suitable for this recipe.

Suã is pork loin, but there’s a catch: it’s the loin meat that sticks to the backbone, almost impossible to remove when boning.

The quirera and the suã are not very easy to find in supermarkets for rich people, despite being loved by chefs. I came across them in a market in the rural area of ​​Atibaia, in the interior of São Paulo.

Professionals love suã because it produces a consistent broth that is rich in flavor. Cooked under pressure, the backbone releases tons of gelatin – try letting the broth cool down, it turns into a jelly.

Cooked, the meat is easily removed from the bones, which crumble. In order not to have surprises with bones in the dish, it is essential to strain the broth before cooking the corn. Word of those who thought they could skip this stage and come out unscathed.

Quirera with pork is a dish common to several regions where, in other times, drovers’ routes passed, from Santa Catarina to Minas Gerais. There are slight variations in the recipes, but the seasoning never goes beyond the garlic and onion duo.

Corn with pork takes many forms in Brazilian cuisine, from farofa to soup. The quirera is in the middle of the path, it is a thick porridge, it would be polenta if it were made with cornmeal.

You can also make this recipe with rice, adjusting the cooking time: it is the also famous suã rice, another delight of the country cuisine.

I do not recommend changing the sweater for another cut, nothing replaces your collagenous broth. I also added bacon and smoked ribs, for two reasons: to broaden the spectrum of flavors and to increase the proportion of meat in the angu.

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QUIRERA WITH SWINE

Performance: 6 servings

Difficulty: average

Ingredients

250 g corn grits

1.5 kg of pork tenderloin

4 minced garlic cloves

Juice of 2 lemons

200 g of chopped bacon

300g of smoked ribs

4 bay leaves

1 tablespoon lard or oil

1 chopped onion

Salt, black pepper and green onion to taste

Way of doing

1. Wash the quirera and let it soak. Season the suã with salt, pepper, half the garlic and half the lemon. Let it taste for half an hour.

2. In a pressure cooker, over high heat, fry the bacon in its own fat. Add the suã and brown on all sides. Add the ribs, bay leaf and cover with water. Cover the pan and wait to get pressure.

3. Reduce the heat and let it cook for 20 minutes. Release the pressure, remove the pork with a slotted spoon and, when it’s cool enough, separate the meat from the bones. Book the meat. Return the bones to the pan and cook under pressure for another hour, adding more water if necessary.

4. In another pan, heat the fat and sauté the remaining onion and garlic. Add the drained grits, the pieces of meat and cover with the strained broth. Cook over moderate heat, stirring regularly and adding broth whenever dry, for 1 hour or until corn is tender. If the broth runs out before the grits are ready, add water.

5. Adjust the salt, season with pepper, chives and the remaining lemon juice. Serve it hot.

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