Zosia's Reviews
3 recipe(s) reviewed. Showing 1 to 3Sort by: Title 
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Website: Leite's Culinaria
Braised and oven-fried pork butt….a delicious treatment of a less expensive cut of meat which results in tender, flavourful bites of crispy pork.
Though it takes a while to cook, there’s not much hands-on time required apart from the initial prep and occasional stir. The cubed pork is first braised in water with a few added components for flavour, the most unusual of which is sweetened condensed milk. Once the liquid has cooked away, the pork is “fried” in the oven in its own fat.
Though I started with fatty pork shoulder, it wasn’t quite so fatty once cubed and trimmed and though my cubes were smaller than suggested, and I omitted the additional oil/lard that the recipe called for, the pork was still moist and tender and rendered enough fat to caramelize the pieces in the oven.
I served it initially with corn tortillas and salsa (and salad) and had plans for the remainder the next day, but it mysteriously disappeared overnight......I'd say it was a hit!
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I’ve finally made a dent in my stash of semolina flour with a double batch of this dough but when it’s all gone, I’ll have to buy more just to make this recipe!
The dough is easy to make in the food processor or stand mixer with very little hands-on time as not much kneading is required. After the first rise, the dough is shaped and rested before baking. I refrigerated the dough overnight after the first rise; it was very supple, not very elastic and very easy to work with once it was brought to room temperature the next day.
The recipe for the dough doesn’t include any baking instructions so I used the ones that were given for the topping I was using. First, I pre-baked the crust at 450F for 5min to avoid a soggy crust. After toppings were applied, I baked for 25min at 375F.
I was a little surprised by the amount of shrinkage as I had allowed the shaped dough to rest 15 minutes before baking and it wasn't particularly elastic to start with but the crust was delicious. It was golden brown with a crisp bottom crust and it was sturdy enough to support a rather substantial topping.
This will now be my go-to crust for heavy pizza toppings.
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This is probably one of the simplest versions of this recipe: boneless, skinless chicken breasts are dipped in egg whites and grated parmesan and baked.
My chicken wasn’t quite done after 15min so I baked it for a few more minutes, then put it under the broiler for another 2 to brown the parmesan and to finish.
Though a little plain, it was very easy and tasty and with some flavourful sides, made for a quick, delicious meal.
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