Brazilian recipe
Traditional Brazilian Feijoada: A Classic Homemade Recipe
Master the art of an authentic feijoada with tender pork cuts, a rich, velvety black bean broth, and all the soul of a comforting Brazilian feast.
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Ingredients
1/2 orange with peel
400g pork ribs, desalinated and cubed
150g bacon, chopped
300g fresh or desalinated pork loin, cubed
2 paio sausages
1 onion, finely chopped
1 bunch fresh parsley, chopped
2 calabresa sausages
1 pig trotter, desalinated
400g pig tail, desalinated
1kg black beans, soaked for at least 4 hours
2 bay leaves
1 pig's foot, desalinated
300g carne-seca (dried beef), desalinated
400g pig's ear, desalinated
3 garlic cloves, roughly chopped
400g pork ribs, desalinated and cubed
150g bacon, chopped
300g fresh or desalinated pork loin, cubed
2 paio sausages
1 onion, finely chopped
1 bunch fresh parsley, chopped
2 calabresa sausages
1 pig trotter, desalinated
400g pig tail, desalinated
1kg black beans, soaked for at least 4 hours
2 bay leaves
1 pig's foot, desalinated
300g carne-seca (dried beef), desalinated
400g pig's ear, desalinated
3 garlic cloves, roughly chopped
Where to find ingredients
Find black beans, bay leaves, and fresh produce at any local grocery store. For specific Brazilian ingredients like paio, calabresa, and carne-seca, visit specialized Latin American markets or international grocers that carry South American products. You can substitute pork ribs and loin with similar cuts of pork shoulder or butt if preferred, though traditional cuts offer the best texture for this stew.
Preparation method
- Ensure all salted meats have been properly desalinated before beginning.
- In a large heavy-bottomed pot, sear the pork loin and ribs until browned, about 6 minutes.
- Remove the meat from the pot and set aside.
- In the same pot, fry the bacon until golden and it has rendered its fat.
- Add the onion to the bacon, sautéing until translucent and scraping the bottom of the pot to release the fond.
- Add the garlic and bay leaves, sautéing for another 5 minutes.
- Add the drained beans to the pot and mix well.
- In a separate pot, boil the tougher cuts (trotter, pig's foot, tail, ear, and dried beef) to remove any impurities.
- Drain the parboiled meats and transfer them into the pot with the beans.
- Cover all ingredients with water, adjust seasoning, and bring to a boil over high heat.
- Reduce the heat, partially cover, and simmer for 3 hours, skimming the foam from the surface regularly.
- After 1 hour and 15 minutes, remove the dried beef, cut it into cubes, and set aside.
- Towards the end of the cooking time, stir in the reserved loin and ribs, the parsley, and the half orange.
- After 30 additional minutes, remove the orange from the pot and discard.
- When the pork loin is tender, remove it from the pot, slice into cubes, and set aside.
- Boil the sausages whole for 15 minutes, then slice into rounds and return them to the pot.
- Return the cubed dried beef and loin to the mixture, simmering until the beans are soft and the broth has thickened.
- Add boiling water throughout the process if necessary to maintain the desired consistency.
Observations
Feijoada is the undisputed icon of Brazilian home cooking, marrying the heartiness of various pork cuts with the deep, earthy richness of slow-cooked black beans. This preparation relies on patient, low-heat cooking to ensure every ingredient retains its character while the broth develops a thick, luxurious consistency. It is a dish that celebrates tradition, perfect for family gatherings that call for a substantial, fragrant, and deeply satisfying meal.
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