Delicious Capela: An Easy And Rich Fusion Party Dish You Won’t Want To Miss
Capela, which is a delightful party dish, meaning “crown.” A specific Macanese fusion dish called “Capella,” which means “chapel” in Portuguese, is usually served on special events or religious holidays.
It is a mixture of creamy and luscious braised pork, usually ribs or belly, cooked in a rich sauce with flavors of soy sauce, cinnamon, and star anise. The dish’s flavors come together perfectly over low heat to create a taste that will endure forever.
Ingredients:
- 1 kg of pork meat mince (ribs or belly)
- 1 big onion, chopped
- 4 minced garlic cloves
- 250g Bacon rashers with streaks
- 50g of grated Parmesan cheese
- 2 bread pieces, dipped in milk and crumbled
- 2 big, beaten eggs
- A pinch of powdered star anise
- A pinch of ground cinnamon
- 2 teaspoons of soy sauce
- Salt to taste
Instructions:
- Chop the bacon tails into dice to add to the meat mixture, and for decoration, trim any streaky areas into long strips.
- In a bowl, mix the milk-soaked bread, diced bacon, onion, and garlic, along with most of the parmesan cheese.
- Mix well, using your fingers to break up the bread and mince it into a consistency similar to sausage.
- Spoon onto a baking sheet and shape into a roughly oval form measuring 1.25 inches in width and 1.5 inches in height.
- Layer the streaky bacon on top of the meatloaf in a horizontal pattern, covering the outside as well as the inside. Place the leftover Parmesan cheese over top.
- Finally, oven bake at 200°/220°C for one hour.
Your delicious Capela is ready to be served after an hour, however, try to give it some time to set before serving.
Note: Halfway through, carefully tip out any liquid that may have collected in the middle area and continue cooking. Since liquid tends to leak, use a tray. It would also make sense to use baking paper for easier cleanup.
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