#fejoada

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#Brazilian #fejoada #kafearomatimor #timorleste🇹🇱 👍🏻 (at Aroma Timor)

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Brazilian feijoada

Origin: Brazil

Recipe:  

1 small smoked ham hock 1 onion, peeled, roughly chopped 2 garlic cloves, peeled, roughly chopped 1 tsp peppercorns 1 bay leaf 400g dried black beans 5 garlic cloves, whole 1 whole red chilli (optional) 300g pork shoulder 300g pork belly 300g smoked sausage or good spicy pork sausage 300g chorizo 300g pork ribs 1 tbsp olive oil 150g piece pancetta or smoked streaky bacon 1 pigs trotter, split (optional) 3 onions, chopped 4 garlic cloves, crushed 2 bay leaves A pinch of dry thyme 2 tsp smoked paprika 2 tsp red wine vinegar

Instruction:

1 The day before, rinse the hock in plenty of cold water. Put in a pan with the onion and garlic, the peppercorns and the bay leaf. Bring up to the boil and simmer for about 3 hours or until the meat pulls away easily from the ham bone. Allow the meat to cool down in the stock. Refrigerate overnight, keeping the ham stock.

2 Soak the beans overnight in plenty of cold water. Then, on the day, prepare the following:

3 Put your beans in a pan with the soaking water. This is a tip from a Brazilian friend that results in a very dark stew. Add the whole cloves of garlic and chilli and bring up to the boil. Simmer for about an hour or until the beans are almost cooked through. Season well.

4 Cut the pieces of pork shoulder and belly into 2-3 cm chunks along with the sausages and chorizo. Add the ribs: these can be split into single pieces or cooked whole.

5 Heat the oil in a large pan. Brown off the pork pieces, sausages, pancetta and trotter in batches. Remove from the pan with a slotted spoon and add the onions, garlic, herbs and paprika. Stir well and cook over a medium heat for about 10 minutes.

6 Return the pork pieces and the trotter to the pan, leaving the sausages and bacon to one side. Add about 500ml of the reserved ham-hock stock to the pan and bring up to the boil. Cover and simmer for an hour.

7 Add the rest of the meat to the pan along with the cooked beans. Stir well and simmer for another hour or until the pork pieces are tender. If the sauce seems watery, turn the heat up and reduce for a few minutes to concentrate the flavour.

8 Pick any meat off your precooked ham hock and add it and the vinegar to the stew. Check seasoning and serve.

Serves 6-8 people

Image Via: http://travelercomment.com/

Source: https://www.theguardian.com/lifeandstyle/2015/jun/05/black-bean-pork-feijoada-one-pot-stew-recipe-brazil

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