Brazilian Pork Casserole with Roasted Pineapple, Black Beans, and Coconut-Lime Farofa

Name: Brazilian Pork Casserole with Roasted Pineapple, Black Beans, and Coconut-Lime Farofa
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Cuisine: Brasileña
Ingredients: 1.5 lb pork shoulder, cubed; 1 1/2 tsp salt; 1 tsp black pepper; 1 1/2 tsp sweet paprika; 3/4 tsp ground cumin; 4 cloves garlic; 1 whole lime; 2 tbsp olive oil; 1 1/4 cups onion; 1 cup red bell pepper; 1 1/2 cups tomato; 2 tbsp tomato paste; 1 1/2 cups cooked black beans; 1 cup chicken broth or water; 2 cups fresh pineapple; 2 tsp brown sugar; 3/4 cup cassava flour; 1/3 cup unsweetened shredded coconut; 1 1/2 tbsp butter; 1/4 cup fresh cilantro

An original recipe inspired by Brazilian flavors: browned pork cubes slowly cooked with bell pepper, tomato, black beans, and a touch of lime, served with roasted pineapple and a crisp coconut-cassava farofa. It balances savory, citrusy, and tropical notes in one comforting dish.

25 minPrep

50 minCook

75 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

700 g pork shoulder, cubed (1.2 in)
8 g salt (divided)
3 g black pepper (freshly ground)
4 g sweet paprika
2 g ground cumin
12 g garlic (chopped)
1 unit lime (2 tbsp de jugo)
30 ml olive oil (divided)
180 g onion (chopped)
150 g red bell pepper (diced)
250 g tomato (chopped)
30 g tomato paste
240 g cooked black beans (escurrido)
240 ml chicken broth or water (hot)
300 g fresh pineapple (diced large)
8 g brown sugar
80 g cassava flour (for farofa)
25 g unsweetened shredded coconut
20 g butter
12 g fresh cilantro (chopped)

Nutrition facts

per serving

612 kcal

Calories

34 g

Protein

31 g

Carbs

39 g

Fat

6 g

Fiber

25 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Combine the pork with 1 teaspoon of the salt, black pepper, sweet paprika, cumin, half of the garlic, the lime zest, and 1 tablespoon of lime juice. Let it rest for 10 minutes while you prepare the remaining ingredients.
2
2. Place the pineapple on a small baking tray, toss it with the brown sugar and 1 teaspoon of olive oil. Roast at 220 °C / 425 °F for 18 to 20 minutes, until golden at the edges. Set aside.
3
3. Heat a wide casserole or deep skillet over medium-high heat with 1 tablespoon of olive oil. Brown the pork in 2 batches for 3 to 4 minutes per batch, without moving it too much, until nicely colored. Remove the pork and set aside.
4
4. In the same casserole, add the onion and red bell pepper. Cook for 4 to 5 minutes until softened. Stir in the remaining garlic and cook 30 seconds more.
5
5. Add the chopped tomato, tomato paste, and 60 ml / 1/4 cup of the broth. Cook for 3 minutes, scraping the bottom to release the browned bits.
6
6. Return the pork to the casserole, add the remaining broth, and cover. Cook over low heat for 25 minutes, stirring once halfway through.
7
7. Stir in the cooked black beans, half of the cilantro, the remaining lime juice, and 1/2 teaspoon of salt. Cook uncovered for 8 to 10 minutes more, until the sauce thickens slightly and the pork is tender.
8
8. Meanwhile, make the farofa: melt the butter in a skillet over medium heat. Add the cassava flour and unsweetened shredded coconut. Toast for 3 to 5 minutes, stirring constantly, until golden and crisp. Turn off the heat.
9
9. Mix a pinch of salt and the remaining chopped cilantro into the farofa. If you want more citrus aroma, add a small extra pinch of lime zest.
10
10. Serve the pork casserole with the roasted pineapple on top or on the side, and finish with the coconut-lime farofa sprinkled over just before serving.

Chef tips

For deeper flavor, you can marinate the pork for up to 1 hour in the refrigerator. Brown the meat well in batches for a richer sauce. Cook the farofa over medium heat and stir constantly so the coconut does not burn.

Substitutions

You can replace pork shoulder with boneless chicken thighs, adjusting the cooking time to 20 to 25 minutes. Cilantro can be replaced with parsley. If you do not have butter, use the same amount of olive oil, though the farofa will be less rich.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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