Kettle-fried Pork (Porco Caipira no Tacho)
July 27, 2016
In Brazil's "far west", the large interior states of of Mato Grosso, Mato Grosso do Sul and Goiás, ranchers and farmers have been cooking pork this way for centuries, since the first cleared the land for cultivation and for pastures. Originally, the pork was cooked in a large cast-iron kettle over an open fire, and even today, the best results are obtained from the use of a cast-iron Dutch oven or deep frying pan. The Portuguese name for this dish - porco caipira no tacho - simply means country-style pork in a kettle.