Complete New Year's Eve Dinner in Under 2 Hours (5 Dishes + Dessert)

Dice the onion and garlic and set aside for the various preparations, keeping the scraps in a separate container to facilitate cleaning.

Separate half of the diced onion and garlic to use in preparing the rice and the farofa.

Prepare the quick brine using water (up to 1 liter, if necessary) and 100g of salt (corresponding to 10%) in a blender, blending briefly.

Submerge the thawed pork loin in the brine and let it marinate in the refrigerator for 30 minutes, turning the piece halfway through.

Season the two chicken breasts with paprika (sweet or smoked), mustard, salt, and pepper, covering the meat well.

Wrap the seasoned chicken breasts in aluminum foil and place them in a preheated oven at 350°F (180°C) for 25 to 30 minutes to bake before shredding.

Prepare the dessert by mixing the sweetened condensed milk with the heavy cream to form your base cream. Lightly break the whole meringue kisses and chop the strawberries (after washing and removing the stems).

Mix the chopped strawberries with the cream, and then incorporate the broken meringues, which will absorb the cream.

Sauté in the microwave, adding a little vegetable oil to half of the reserved onion and garlic, cooking for one minute to pre-sauté.

Add the rice, add double the volume in boiling water and salt, mix, and cook in the microwave on the rice setting for 14 minutes.

Remove the pork loin from the brine, pat dry any excess moisture and fat, and sear the roast over medium-high heat, turning it to brown all four sides well.

Roast the tomatoes with the pork loin in the oven at 350°F (180°C) for 1 hour.

For the farofa, cut the bacon into small cubes and fry it over low heat until the fat renders and it becomes very crispy, setting aside the bacon and the rendered fat.

Cut the banana (preferably greener/less ripe) into small cubes and the biquinho pepper (carefully to avoid splashing) and chop the parsley.

In a skillet, melt the butter and sauté the remaining onion and garlic for about two minutes. Add the banana and biquinho pepper.

Add the cassava flour and the fried bacon to the mixture, stirring to lightly toast, ensuring it is crumbly and gains color.

Finish the farofa by adding the chopped parsley and mixing well, then set aside.

While the rice is cooking, crack the shells of the eggs outside of the recipe (to avoid spoiling the dish if they are bad). Beat the eggs with salt and pepper and mix with the fried bacon to prepare scrambled eggs.

Finish the Arroz Biro Biro (Scrambled Egg Rice) by mixing it with the chopped parsley.

Shred the roasted chicken and return the shredded meat to its cooking juices to keep it moist and flavorful.

Prepare the dressing for the salpicão by blending the milk, one clove of garlic, the juice of one lime, and slowly streaming in the oil until emulsified. Add the container of yogurt, salt, and pepper, and mix.

Dice the leek and carrot. Peel and cover the green apple cubes with lime juice to prevent browning. Mix all these vegetables and fruits with the shredded chicken and the prepared dressing.