Feijoada Portuguese Pork Stew.
500g kidney, butter or sugar beans soaked overnight.
1 pork knuckle brined overnight.
1 small piece chourico sausage.
1 small onion.
1 carrot.
10 ml olive oil
1 bay leaf.
2 cloves.
5 pepper corns.
Drain the beans, place in a large saucepan and cover with water.Add pork knuckle, and rest of ingredients . Boil until almost tender, drain and reserve stock.
Next step:
10ml cooking oil
15 ml olive oil
2 chopped onions
5 cloves of crushed garlic
250 gr pork belly cut into pieces
250gr pork rib cut into pieces
1 sliced chourico sausage
2 grated tomatoes
salt pepper and peri peri to taste
10 ml paprika
In a heavy based pot heat the olive and cooking oil
Gently fry chopped onion and crushed garlic. Add belly and pork rib. Fry gently for +-20 min.
Add thickly sliced chourico sausage,
tomatoes and 250 ml stock from the beans.
Simmer till meat is tender. Add beans and chopped parsley then adjust the seasoning.
Simmer till flavours have blended.
Serve with rice or your choice of starch.