This Brazilian pork and bean stew contains a delicious combination of smoked ingredients, including smoked paprika in the chorizo. It has real depth of flavour, and is excellent served with rice andmaybe some slices of orange on the side. This is a great dish to make if you have a piece of smoked bacon, rather than using presliced, although shop-bought, sliced bacon does work well.

Ingredients

1 large piece of pork, around 1kg

4 tbsp sea salt

Feijoada 

1 tbsp olive oil

1 large white onion, chopped

1 red chilli, deseeded and finely chopped

600g smoked pork belly, cut into 2cm slices

300g cooking chorizo, cut into 1cm slices

200g smoked back bacon, cut into 5-10mm chunks

400g can black beans, drained and rinsed

½ tsp fresh thyme leaves

2 tsp paprika

1 tsp red wine vinegar

500ml chicken stock

Rice, to serve 

Method

1. Start by salting the pork. Rub the salt into the joint and set in a large, shallow dish, on a rack, to allow the liquid that will be drawn from the meat to run away from the meat. Drain the liquid as soon as it collects in the bottom of the dish.

2. Leave the bacon to salt for two days, well covered in a cool place. 

3. Once the meat is salted, rinse the joint well and dry it thoroughly. Cold smoke for 24 hours.

4. The pork will keep for around a week, stored well wrapped in the fridge.

Heat the oil in a large, heavy-based pan over a medium heat. Add the onion and cook for 5-10 minutes until softened. Add the chilli, pork belly, chorizo and bacon and cook for about 5 minutes until the pork is lightly browned. Add the remaining ingredients, bring to simmering point. Cook for 2–3 hours until the sauce is rich and the meat is meltingly tender. Serve with rice if you wish.