Feijoada à Transmontana (Portuguese bean and pork stew)
This authentic Portuguese feijoada contains various parts of the pig that are not so commonly used in modern times because this stew goes back to a time when people couldn’t afford being picky with their food so all edible parts of a pig were used in feijoada.
- 2 pounds pork shoulder or pork butt
- 2 pounds pork feet, knuckle or shank
- 8 oz pork belly or uncured bacon
- 1 pound chourico or linguiça sausage
- 1 pound dry red beans or 4 cans of beans
- 1 yellow onion diced
- 1 head of cabbage chopped
- 3 carrots chopped
- ¼ cup extra-virgin olive oil
- 1 cup white wine
- 1 bulb garlic chopped
- 1 tbsp paprika
- 5 bay leaves
- 1 can diced tomatoes
- salt and pepper
- If you're using dry beans, soak the beans for at least eight hours. Place the beans in a bowl with 1 quart of water and 3 teaspoons of salt. (for the standard recipe that serves 10)
- If you're using pork's feet, shank or knuckle sprinkle with salt
- Cut the pork shoulder or pork butt into small cubes and season with salt
- Peel and dice the carrots and onions
- Cut the pork belly or bacon into small pieces
- Chop up the cabbage into about 1 inch pieces
Begin cooking the ingredients
- And a large 8-10 quart pot add the olive oil. Sauté the pork belly and onions for about 3 to 5 minutes. Then add the (pork feet, pork knuckle or pork shank) add one cup of white wine and one cup of water simmer for about 2-3 hours. (if you are not using the tougher pork pieces of meat. At this time you could add the cubed pork shoulder/ butt and proceed with the recipe).
- Add the pork butt/pork shoulder and garlic, bay leaves and paprika to the pot and simmer for an additional 1 hour .
- Now to the same pot add the beans, the carrots, cabbage and diced tomatoes. Simmer for one and a half to two hours until the beans are tender. (serve). (if you were using canned beans you can add them at this time with the carrots cabbage and diced tomatoes. Then, allow them to simmer for 30 minutes and serve)
The truth about Japanese tempura https://www.bbc.com/travel/article/20170808-the-truth-about-japanese-tempura
Portuguese Influence on Chinese Cuisinehttps://justcookwithmichael.com/portugals-influence-on-chinese-cuisine/
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