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