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Pernil Natalino com Cebolas Caramelizadas e Barbecue
1 pernil de porco (cerca de 2 kg) suco de 3 laranjas 240 ml (1 xícara) de vinho branco molho barbecue 4 dentes de alho sal e pimenta do reino
Faça uma pasta com o alho e sal. Coloque o pernil numa assadeira, esparrame bem a pastinha de alho e sal pelo pernil e tempere também com pimenta do reino. Misture o suco de laranja com o vinho, coloque na assadeira. Cubra tudo com filme plástico e deixe marinando de um dia para o outro na geladeira. Pré-aqueça o forno a 200ºC. Cubra o pernil com papel alumínio e coloque para assar por 2 horas. Retire o papel alumínio e deixe assar descoberto pelo tempo de ponto que desejar. Se quiser mais tostado deixe por mais 1 hora descoberto.
Molho
30 mini cebolas 2 colheres (sopa) de manteiga molho barbecue a gosto 20 g (2 colheres de sopa) de açúcar
Retire a casca das mini cebolas. Coloque a manteiga numa panela. Ligue o fogo e deixe derreter. Junte as cebolas e refogue um pouco. Junte o açúcar e deixe começar a caramelizar. Coloque molho barbecue a gosto e um copo de água de 300 ml. Deixe cozinhar até engrossar.
Melina Cais - Co-Fundadora do Blog da Carne. Engenheira Agrônoma Doutora pela Universidade Estadual Paulista (UNESP). Professora universitária na área de Bioenergia, Biocombustíveis e Mecanização Agrícola e Associada do Núcleo de Estudos do Agronegócio da ESPM.
tudo muito bem explicado, um dos melhores artigos que já
vi abordando o assunto.