• 1 kilogram pork (cubed)
  • salt (to taste)
  • ground black pepper (to taste)
  • 1 teaspoon paprika
  • 3 garlic cloves (chopped)
  • 100 milliliters olive oil
  • 250 milliliters white wine
  • 4 buns (bread)
  • 1 onion (finely chopped)
  • 3 garlic cloves (minced)
  • 1 can peeled tomatoes
  • 100 milliliters olive oil
  • 3 fresh basil leaves
  • salt (to taste)
  • ground black pepper (to taste)


  1. For the caramel sauce: In a small saucepan combine the butter, sugar and corn syrup and cook over medium heat until melted.
  2. Remove from heat, add the vegetable salt and cream, and stir well.
  3. Return to heat, let boil for 3 minutes. Remove from heat and set aside to cool.
  4. Place the caramel sauce in a jar with a lid, and refrigerate.
  5. For the cake: Preheat the oven to 360°F.
  6. Heat the margarine in a saucepan with the sugar and molasses until melted and smooth.
  7. Remove from heat, add the buttermilk and the beaten eggs, and mix well.
  8. Gradually add the flours, baking powder, baking soda, spices and vegetable salt, and beat well with the electric mixer.
  9. Pour the batter into a greased heart-shaped cake pan lined with parchment paper.
  10. Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.
  11. Remove the cake from the pan and let it cool.
  12. Serve with the caramel sauce.
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