Pork Mandiocada
Pork Mandiocada

Pork Mandiocada

“This is a family recipe that originated with my parents in the state of Rio Grande do Sul, in the city Chiapetta, Brazil, where the ingredients are easy to access for my family, that is, meat, pork and cassava that we always had in our house, as well as the vegetables and spices in our kitchen garden. Because it is cold in my hometown, the "Mandiocada" is much appreciated at our table for dinner, since it is a hot dish.”

Roberto Jose Rodrigues, Cargill Grain & Oilseed Supply Chain Brazil
Country: Brazil
Region: Latin America
Category: Main Dish
Cargill Ingredients: Pork, Cargill Pomarola Tomato Sauce, Cargill Liza Oil, Sugar, Salt


3.3 pounds (1 ½ kg) boneless skinless pork ribs
4.4 pounds (2 kg) cassava
3 large ripe tomatoes
2 large onions
1 medium green bell pepper, chopped
15 ounces Cargill Pomarola tomato sauce (or your local brand)
½ cup Cargill Liza oil (or your local brand)
3 bay leaves
1 tablespoon sugar
Oregano (to taste)
Salt (to taste)
Parsley and chives (to taste)

  1. Peel the cassava, wash, cut the root in half and remove the wiry core that is in the center and then chop into very small cubes.
  2. Chop or cut rib in small pieces, season with salt and oregano to taste, and fry in oil (medium heat) with a teaspoon of sugar until the ribs cook and are well browned. Remove all the oil.
  3. Add chopped onion and let it brown, then put the small diced pepper and tomatoes into the pan to sauté.
  4. Add some of the chopped cassava, with the bay leaves and tomato sauce. Mix well and cover all with the rest of the cassava, and cold water, about ½ inch (1 cm) above ingredients.
  5. Cook until the cassava is fully cooked and dissolved. Cassava will make sauce look creamy.
  6. Add salt, parsley and chives to taste.

Ideal for cold days and served with toasted bread and a good wine.

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