Brazilian Pork Casserole with Coconut Milk, Roasted Pineapple and Corn-Castanha Farofa

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the fresh pineapple on a tray, toss it with 1 tablespoon vegetable oil, a pinch of salt, and a pinch of black pepper. Roast for 15 minutes, stirring halfway through, until golden at the edges. Set aside.

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   2. While the pineapple roasts, season the cubed pork loin with the sweet paprika, ground cumin, 1 teaspoon salt, and 1/4 teaspoon black pepper.

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   3. Heat a wide casserole pot or deep skillet over medium-high heat. Add the remaining tablespoon of vegetable oil and brown the pork for 5 to 7 minutes, in batches if needed, until nicely colored on the outside. Remove and set aside.

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   4. In the same pot, reduce to medium heat and add the onion. Cook for 3 minutes, then add the garlic and red bell pepper. Sauté for 4 more minutes until the vegetables soften.

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   5. Add the chopped tomato and cook for 3 minutes, stirring, until it starts to break down. Stir in the coconut milk, lime juice, and lime zest. Mix well.

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   6. Return the pork to the pot along with any juices. Cook over medium-low heat for 12 to 15 minutes, stirring occasionally, until the sauce thickens slightly and the pork is fully cooked.

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   7. For the farofa, heat a separate skillet over medium heat. Melt the butter, add the chopped Brazil nuts, and toast for 1 minute. Add the coarse corn flour and cook for 3 to 4 minutes, stirring constantly, until crisp and lightly golden. Add a pinch of salt.

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   8. Taste the casserole and adjust with the remaining salt and more black pepper if needed. Add half of the chopped fresh cilantro and stir.

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   9. Serve the pork casserole hot with the roasted pineapple on top or on the side. Finish with the crunchy farofa and the remaining fresh cilantro.