Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   To prepare the fermented cassava, place 1 kilogram of peeled and cut cassava chunks into a large bowl and cover with 1 liter of filtered water, ensuring all cassava is submerged; let it sit at room temperature for 24-48 hours until slightly softened and emitting a faint tangy aroma, changing the water once after 24 hours if fermenting longer.

2. 2

   In a separate bowl, marinate 800 grams of cubed pork shoulder with 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 0.5 teaspoon of black pepper, and salt to taste for at least 30 minutes.

3. 3

   Heat 2 tablespoons of palm oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, sear the marinated pork in batches until browned on all sides, then remove the pork and set aside.

4. 4

   Reduce heat to medium, add 1 large finely chopped onion, 4 minced garlic cloves, 1 large finely chopped red bell pepper, and 1 minced red chili (if using) to the pot, and sauté for 5-7 minutes until softened, then add 3 star anise pods and cook for 1 minute more until fragrant.

5. 5

   Return the seared pork to the pot, pour in 1 cup of unsweetened coconut milk and 1 cup of vegetable broth, bring the mixture to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until the pork is fork-tender.

6. 6

   Drain the fermented cassava, discard the soaking water, place the cassava in a large pot with fresh water to cover, bring to a boil, and cook for 20-30 minutes until very tender; drain well, mash thoroughly with 1 tablespoon of lime juice and 0.5 teaspoon of salt until smooth, adding a little of the pork braising liquid if needed to achieve a creamy consistency for the pirão.

7. 7

   Remove the star anise pods from the braised pork and adjust seasoning as needed, then ladle the succulent braised pork with its aromatic sauce over generous portions of the warm fermented cassava puree.

8. 8

   Garnish with fresh cilantro before serving.