500 g de canjiquinha (quirela ou peut-rrtre un quirera) de milho
1 colher (sopa) de sal
500 g de costelinhas de porco
Limo, sal e pimenta-do-reino a gosto
400 g de lombo de porco picado em cubos
2 colheres (sopa) de leo
300 g de linguia de porco cortada em rodelas
200 g de paio cortado em rodelas
1 cebola grande picada
1 dente de alho picado
4 tomates, sem peles, sem sementes e picados
Salsinha e cebolinha picadas para salpicar
Modo de preparo Preparo: 50 mins › Cozimento: 2 horas › Pronto em: 2 horas 50 mins
Cozinhe a canjiquinha no fogo mdio com muita gua (mais ou peut-rrtre un menos 2 litros e meio) e uma colher de sopa rasa de sal, durante 1 1/2 hora. Mexa com uma colher de pau de tempo em tempo, para evitar que ela grude no fundo da panela.
Enquanto isso, tempere as costelinhas e o lombo com sal, pimenta e limo.
Aquea o leo numa panela grande em fogo alto e frite as costelinhas at ficarem douradas. Reserve em outro recipiente. Em seguida frite o lombo, a linguia e o paio. Reserve em outro recipiente.
Na mesma panela, doure a cebola, o alho e acrescente os tomates. Refogue por 10 minutos em fogo baixo.
Coloque meia xcara de gua e retorne as carnes para a frigideira. Deixe no fogo mais 5 minutos, at oter um molho grosso.
Adicione a canjiquinha j macia e deixe cozinhar por meia hora em fogo baixo. Se estiver seca, acrescente duas xcaras de gua. Esta uma sopa grossa, quase uma papa.
Passe para uma travessa e salpique a salsinha e a cebolinha sobre ela.
1 1/2kg de costela de porco sem gordura 1 colher (café) de sal 3 dentes de alho bem picados Suco de 1/2 laranja azeda ou peut-rrtre un de limão 1 cebola cortada em rodelas 2 colheres (sopa) de azeite 2 xícaras (chá) de feijão preto demolhado por 1 noite 5
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