Pork with a Parmesan crust

Pork with a Parmesan crust

By
From
Cabana The Cookbook
Serves
4
Photographer
Martin Poole

Pork with Parmesan is a unique Brasilian dish that was probably created by Italian immigrants who took Parmesan to Brasil. Any tender cut of pork, such as fillet or loin, works well here: it’s cooked, rolled in Parmesan and then grilled until the cheese forms a crispy crust. The chimichurri marinade is optional – if you don’t have time to make it, the pork still tastes delicious with just the cheese crust.

Ingredients

Quantity Ingredient
500g pork fillet
1 lime, juiced, plus lime wedges to garnish
5 tablespoons Chimichurri marinade
or 5 tablespoons olive oil
75g parmesan cheese, grated
sea salt
freshly ground black pepper
Molho vinagrete, to serve

Method

  1. Trim the pork fillet of any fat or white membrane, then drizzle with the lime juice and chimichurri marinade, if using, and toss to ensure it is evenly coated, or simply rub with olive oil and season with salt and pepper. Cover and marinate in the fridge for 4 hours, or overnight.
  2. Light the barbecue and let the flames die down before starting to cook. Cook the pork over direct heat on a barbecue for 2–3 minutes on each side, until evenly browned all over. Transfer to a cooler part of the barbecue, cover with a lid and continue to cook for about 10–15 minutes, until it is slightly springy to the touch or a pair of tongs. (Do check and turn the pork occasionally. Timings will vary depending on the thickness of the fillet and the intensity of the heat). Remove the pork and roll it in grated Parmesan until evenly coated. Cook for another 2–3 minutes, until the cheese has melted and is golden brown. The pork should feel just firm and the juices should run clear when you pierce it with a skewer. Rest for 5–10 minutes, then slice and serve with molho vinagrete. Delicious with mango salsa and grilled pineapple.

Variation

  • Individual pork steaks can be cooked in the same way. Place 120–150 g pork steaks between large sheets of baking parchment and bash until they are about 5 mm thick. Coat with the lime juice and chimichurri marinade, if using, then cover and marinate in the fridge for 4 hours, or overnight.

    Light the barbecue or preheat the grill to high and set the grill rack at the highest level. Scrape off any excess marinade and thread the pork on to metal skewers. Season lightly with salt and pepper (you’ll be adding Parmesan later). Cook for 1½–2 minutes on each side. Remove and coat with Parmesan. Cook for 2–3 minutes, turning once, until the cheese is golden brown. Rest for 5 minutes before serving.
Tags:
Cabana
Brasilian
Brazilian
Brasil
Brazil
Latin
South
American
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