Feijoada with Chorizo
Main Dishes • Latin American
Description
Feijoada with Chorizo
Ingredients
- Black Tomatoes 15 oz
- Pork tenderloin 10 oz
- Boneless pork shoulder 10 oz
- Chorizo 10 oz
- Smoked pork knuckle 1 piece
- Bacon 11 pieces
- Jasmine Rice 15 oz
- Cassava 5 oz
- Garlic 5 oz
- White Cabbage 10 oz
- Tomatoes 5 oz
- Spanish onions ½ heads
- Lime 2 pieces
- Oranges 3 pieces
- Parsley 0 oz
- Raisins 0 oz
- Olive Oil 5 fl oz
- Red Wine Vinegar 5 fl oz
- Bay leaf 5 pieces
- Coarse Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Soak the beans overnight. Cut eight slices of bacon into strips and fry for seven minutes. Then, in the rendered fat, sauté all the available meat (except for the leftover bacon) that has been cut into large pieces, about 2 inches (5 cm), for eight to ten minutes.
Step 2
Add the beans and eight cloves of garlic, crushed with the flat side of a knife, to the meat, along with three bay leaves and 2 liters of water. Bring everything to a boil, then reduce the heat and simmer the beans covered for about an hour, until they are tender.
Step 3
Prepare the rice: heat 30 ml of oil in a saucepan, sauté the minced garlic (half of the remaining amount) for two minutes over fairly high heat, add the rinsed rice, two bay leaves, salt, and pepper, along with one liter of water. Once it comes to a boil, reduce the heat, cover the saucepan, and let the rice cook for a quarter of an hour, until done, keeping it warm.
Step 4
Shred the cabbage. Finely chop the remaining garlic and sauté it in 45 ml of oil. After two minutes, add the cabbage, salt, and pepper, and cook for another four minutes. The cabbage should not cool down either.
Step 5
Prepare the vinaigrette sauce: finely chop half of a small onion, parsley (25 g), and seedless tomatoes, then blend with lime juice, vinegar, and 75 ml of oil. Season with salt and pepper.
Step 6
Chop three slices of bacon into small pieces and fry them. After three minutes, add cassava and continue frying until golden brown, about three to five minutes. Add 25 grams of chopped parsley, 60 ml of oil, and raisins, and remove from heat after two minutes. The result is called 'farofa.'
Step 7
Chop the pork knuckle, removing the meat from the bone, and arrange it on plates along with the other meat from the beans. Accompany with beans, rice, cabbage, and orange slices, drizzle with dressing, and sprinkle with farofa.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!