Photo by Dayvison de Oliveira Silva on Pexels.com

Making a feijoada for the family doesn’t have to be a headache. This recipe makes the feijoada practical, learn how to organize yourself to prepare this traditional dish of Brazilian cuisine and enjoy lunch with the most dear people, along with a portion of fresh rice and braised cabbage. Feijoada is a typical Brazilian dish, but it can be very caloric, depending on the form of preparation and it is important to be attentive when including meat and sausages, in addition to the salt. Kale and orange are side dishes that help make the meal healthier and it’s also worth keeping an eye on the fried foods and drinks that are served with the feijoada. A single serving with side dishes can have more than 750 calories. Because of these ingredients, it can be considered a caloric meal with many proteins, fats and sodium. An individual serving of feijoada with side dishes can have more than 750 kcal. In 100 g there is 117 kcal, 11.6 g protein, 32 mg calcium, 105 mg phosphorus, 278 mg sodium and 303 mg potassium.

Ingredients

1 pig’s ear cut into small pieces

2 pig’s feet cut into small pieces

1/2 kg of dried meat cut into small pieces

1/2 kg of pork rib cut into small pieces

1/2 kg of black beans

2 tablespoons of oil

1 chopped onion

300 grams of pepperoni pork sausage cut into thick slices

300 grams of polish sausage cut into thick slices

400 grams of boneless pork loin cut into cubes

1 medium orange peeled

2 large pieces of bacon cut into medium pieces

2 liters of boiling water

Preparation mode

The day before, in a bowl, place the pig’s ear and feet and cover them with cold water. Change the water 4 times during this time.

In another bowl, place the beef jerky and pork ribs and cover them with cold water to desalt. Change the water 4 times.

The next day, put the beans in a bowl, cover with water and set aside for 1 hour.

Drain the ear, the pork leg, the dried meat, the ribs and the bancon place them in a pressure cooker covered with cold water. Cover the pan and cook for 15 minutes, counting from the beginning of the pressure.

Remove from heat, wait for all the steam to come out and open the pan. Drain and set aside.

In the same pan, heat the oil and brown the onion. Add the sausage, paio, sirloin and sauté for another 3 minutes. Add the drained beans, the reserved pre-cooked meats and the orange.

Add boiling water. Cover and cook for 15 minutes, counting from the beginning of the pressure.

Remove from heat, wait for all the steam to come out and open the pan. Remove the orange and put it on fire again. Cook over low heat, with the pan partially covered (without pressure), for another 30 minutes or until the broth has thickened and the ingredients are cooked through.

Transfer to a platter and serve immediately.

Photo by Dayvison de Oliveira Silva on Pexels.com

Variation

You can substitute the ingredients for feijoada. Try adding other salted or smoked pork cuts, salted pork tail, salted or smoked pork knee.

All ingredients must be desalted the day before for at least 12 hours, changing the water 4 times during this period.

To accompany the feijoada, prepare braised cabbage: in a large frying pan, heat 2 tablespoons of oil and add 1 large bunch of chopped cabbage. Season with 1 teaspoon of complete seasoning without pepper and sauté for 3 minutes or until dry.

Try preparing a sauce with pepper to accompany the feijoada: remove 2 cups (tea) of the cooking broth and pass through a sieve. Allow to cool and add pepper sauce to taste and chopped green seasoning. Serve immediately.

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