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Feijoada da Onça
🇧🇷Brazil
•View in original language
(Português)
90 min(s)
12 servings
Janaína Rueda
@janainarueda- Ingredients
- Recipe
- Fresh hard coxon cut into cubes1 kg
- Fresh pork shank cut into cubes1/2 kg
- Fresh pork ribs, cut in half1/2 kg
- Fresh Sliced Pork Ear250 g
- Fresh Sliced Pork Leg250 g
- Fresh Sliced Pork Tail250 g
- Cured Bacon250 g
- Cured sausage cut into slices300 g
- Cured Paio250 g
- Olive oil or canola oil100 ml
- Large chopped onions2 unit(s)
- Minced Garlic Cloves5 unit(s)
- Orange1 unit(s)
- Tomato1 unit(s)
- Black beans1 kg
- Water3 l
- Salt50 g
- Black pepper50 g
- Cabbage bunches3 unit(s)
- Salt to taste
- Lemon to taste
- Olive oil to taste
- Bananas (whichever you like)5 unit(s)
- Chopped red onion1 unit(s)
- Chopped Parsley30 g
- Chopped chives30 g
- Salt to taste
- Chili pepper to taste
- Olive oil to taste
- Lemon to taste
- Season the meats with salt and pepper and set aside for at least 30 minutes (resting).
- In a frying pan, put 30ml of olive oil (or canola oil) and start browning the hard drumstick, then the ham, the ribs, ear, foot, tail, bacon, sausage, paio, and put it in the large pressure cooker.
- Fry the onion, onion and garlic cloves and add to the pan.
- Add the whole peeled orange, water, tomato and beans.
- Fill with the 3 liters of water, adjust the salt and cook for 35 minutes.
- Open the pan and let it boil for another 5 minutes. Serve with rice, flour, banana tartar and cabbage.
- Preparing cabbage: finely chop and season with salt, olive oil and lemon.
- Tartar preparation: cut the bananas into cubes and season with salt, pout pepper, olive oil and lemon.
- Cassava flour: look for a good one from a small producer.
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