Entree: Brazil – Minas Gerais – Lombo de Porco com Fubá Suado (Braised pork loin served with slowly cooked creamy cornmeal (fubá)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 20 min

Additional 10 min

Total 1 hr 55 min

Ingredients

- 1 boneless pork loin, approx. 3 lb (1.36 kg)
- 1 tbsp (15 ml) vegetable oil
- 6 oz (170 g) bacon, diced
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 4 cloves garlic, minced
- 1 cup (240 ml) dry white wine or water
- 2 cups (480 ml) chicken stock
- 2 bay leaves
- 1 tsp (5 g) smoked paprika or mild sweet paprika
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley for garnish
- For the fubá suado:
- 2 cups (480 ml) coarse or fine cornmeal/fubá
- 4 cups (960 ml) water or a mix of water and milk (1:1) for a creamier texture
- 2 tbsp (30 g) unsalted butter
- 1 tsp (6 g) kosher salt
- Optional: 1/2 cup (120 ml) grated Minas cheese or mild cheese for folding into fubá

Instructions

1. Pat the pork loin dry and season evenly with 1 tsp salt, 1/2 tsp pepper and the smoked paprika. Heat the oil in a large heavy skillet or Dutch oven over medium-high heat and brown the pork on all sides, about 3–4 minutes per side. Remove pork and set aside.
2. In the same pot, add the diced bacon and cook until the fat renders and the bacon is crisp, about 5 minutes. Add the sliced onion and cook until softened and lightly caramelized, about 6–8 minutes. Stir in the garlic and cook 1 minute.
3. Deglaze with the white wine (or water), scraping up browned bits. Add the chicken stock, bay leaves, and return the pork to the pot. Bring to a simmer, cover, and braise gently for 50–60 minutes, turning the loin once, until the pork is tender and registers 145–160°F (63–71°C) depending on preference.
4. Transfer the pork to a cutting board to rest 10 minutes. Skim excess fat from the braising liquid, reduce the liquid over medium-high heat until slightly thickened to make a sauce, adjust seasoning, and keep warm.
5. While the pork rests, make the fubá suado: bring the water (or water/milk mix) and 1 tsp salt to a gentle boil in a heavy saucepan. Lower heat to a steady simmer and slowly whisk in the cornmeal in a thin stream to prevent lumps.
6. Cook the cornmeal over low heat, stirring frequently, until it thickens and pulls away from the sides of the pan and has a smooth, slightly glossy texture, about 15–20 minutes. Stir in the butter and optional grated cheese until melted and incorporated. If it becomes too stiff, add a little hot water or milk to reach the desired creaminess.
7. Slice the rested pork loin and serve with generous portions of fubá suado, spooning some of the reduced braising sauce and crispy bacon-onion mixture over the meat. Garnish with chopped parsley.