The people of Salvador love their grub on the go and so much that when it comes to Brazil's biggest sporting passion, FOOTBALL! Locals insist that FIFA allow certain dishes into the stadiums; football and street food, for me is a 'match' made in heaven. I was visiting the Itaipava Arena Fonte Nova, Salvador's Football stadium that holds 50,000 people and the host to many great events such as the 2014 World Cup and then the 2016 Olympics. Fans come in the masses hours before a match to enjoy the street food and outdoor parties. The pre-match atmosphere was simply amazing, and everyone is about enjoying themselves. I was told that the most popular street food is a meat BBQ. Much different than football food of the UK.
Amongst the madness of the pre-match beers and singing, I queue up, or at least I think is a queue. And eventually get given a large stick of BBQ diced pork and beef dipped in forofa (toasted manioc flour) and a stick of cheese that's been dipped in a molasses sugar cane syrup and grilled. Beats a 'Wembley Burger' any day!
I use the Brazilian grilling technique in this recipe but go for a sweeter finish with a honey and mustard glaze on the pork.
- 1 lb 5¼ oz (600g) boneless pork leg, cubed
- Juice of 3 limes
- 4 cloves garlic, peeled and crushed
- 1 tsp crushed black pepper
- ½ teaspoon hot smoked paprika
- 2 tbsps olive oil
- 3 tbsps runny honey
- 1 tbsp whole grain mustard
- Sea salt flakes
- 2 blocks halloumi cheese
FOR THE SALAD:
- 1 ripe honeydew melon, peeled, deseeded and cubed
- 1 cucumber, peeled, deseeded and diced
- 1 red chilli, deseeded and finely chopped
- Small bunch mint, roughly chopped
- Juice of 1 to 2 limes
- Lime wedges, to serve
Tip the pork into a large bowl, cover with the lime juice, garlic, pepper, paprika and oil and toss to combine. Cover and refrigerate for 2 to 3 hours. Meanwhile soak the bamboo skewers in a bowl of cold water.
Preheat a barbeque or griddle pan until hot. Combine the honey and mustard in a bowl and set aside. Thread the pork onto the skewers, sprinkle with salt and griddle for 2 to 3 minutes each side, brushing regularly with the honey-mustard glaze. Remove from the grill and set aside to rest. Cut the cheese in half lengthways to make four thick rectangles then thread onto bamboo skewers. Grill for 1 to 2 minutes on each side until golden brown and crisp.
Meanwhile combine the ingredients for the salad and season to taste. Serve the pork skewers with the grilled cheese, melon salad and lime wedges.