The pork-leg analogue of beef picanha — the sirloin cap with its fat layer intact. Threaded onto skewers, grilled fat-side first, sliced as it crisps. A favourite on Brazilian rodízio menus.
Serves 6Prep 15 minCook 25 min
What to ask for
This recipe calls for Picanha suína. Can't get it where you are?
Ingredients & method
Ingredients
1 pork picanha (1 to 1.2 kg), fat cap 1 cm thick
Coarse rock salt
Freshly cracked black pepper
1 garlic clove, halved (optional)
Vinaigrette (chopped tomato, onion, parsley, vinegar, olive oil), to serve
Method
1Score the fat cap in a 2 cm crosshatch, cutting just to the meat. Rub the cut surfaces with the garlic.
2Slice the picanha against the grain into 3 cm thick steaks (3 or 4 from a single picanha). Bend each slice into a horseshoe shape with the fat on the outer curve, and thread onto skewers — multiple slices per skewer.
3Season heavily with rock salt and pepper.
4Build a hot charcoal fire. Position the skewers fat-side toward the heat, about 20 cm above the embers, for 8 to 10 minutes — the fat should crisp and start to render audibly.
5Turn and grill the meat-side for 5 to 7 minutes until the surface is browned but the interior is still pink (62 °C / 144 °F core).
6Slide each pork slice off the skewer onto a board. Slice off the seared outside layer to serve immediately, then return the skewer to the fire to crust the next layer. Repeat until carved through.
7Serve with tomato-onion vinaigrette and farofa.
Cook this well
$$$ · picanha, steaks, skewers, and general charcoal grilling
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