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
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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.
Chef's tip
Pork picanha has a milder flavour than its beef cousin — don't be shy with the salt or with a final hit of black pepper after carving.