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Pork belly, tucupi, okra and pupunha

Photo: Rubens Kato

Pork Belly, Tucupi, Okra and Pupunha

Chef Felipe Schaedler, from Banzeiro, created this recipe as part of the Brazil Flavors events.


03 November, 2020
Average: 2.5 (24 votes)

serves for



Pork Belly
100 g
4 liters
“Pimenta de cheiro” chili
1/2 bunch
3 small
Pupunha palm fruit
400 g
1 cup
Black pepper

Brazil Flavors is a new ingredient-swap series sponsored by S.Pellegrino, in which chefs from some of Brazil's finest restaurants challenge their peers to cook up a menu using the ingredients they send them. The first dinner featured ingredients chosen by Jefferson and Janaína Rueda of A Casa do Porco (São Paulo - Brazil), #6 on Latin America’s 50 Best list, and sent to chef Felipe Schaedler. 



Step 01

Cooking pork belly

Photo: Rubens Kato

Pork belly

Season the meat with salt and pepper, then bake it in a Josper oven for approximately 7 minutes at 250 degrees to make it rare and juicy.


Step 02


Photo: Rubens Kato


Reduce it to 500 ml and then season the reduction sauce with chili, onion, and cilantro. Cook with the seasoning for some minutes and then remove the solids.


Step 03


Photo: Rubens Kato


Cut the okras in half, put in a bowl. Add salt, pepper, and lemon juice (the juice removes the drool from the okra). Stir well and put on the coals to toast, or in a Josper oven.


Step 04

pupunha puree

Photo: Rubens Kato

Pupunha puree

Boil the pupunha for a few minutes, peel it, and place it in a Thermomix at 80 degrees for 40 min, with a cup of fresh cream. Whip until the cream is smooth. Finish with a pinch of salt.


Place the pork belly, add the tucupi sauce, place the pupunha puree and the toasted okra on top.


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