Brazilian Feijoada (Feijoada Brasileira)

Instructions

Three days ahead, pack the pork ribs in a large stockpot and cover them thoroughly with salt. Cut one rib off, bag it, and set it aside in the fridge, then cover the pot and refrigerate the rest.

The day before serving, soak the ribs in cold water to draw out the salt, changing the water three times at 6-hour intervals and keeping the covered pot in the fridge each time. After the last change, leave the ribs in their water in the fridge until you start cooking.

On the day, cut the filet mignon and ham steak into 1-inch cubes, slice the sausage, cube the bacon, and cut the smoked chops and any jerked beef into small pieces. Leave some meat on any bones so it cooks along with the rest. Drain the ribs, discarding the water, and halve any that look too large.

Heat the ¼ cup olive oil in a large pan, then add the sliced bacon, the ribs, and the reserved salted rib, whose salt should season the whole pot. Cover and cook over medium heat for 10 to 15 minutes, stirring now and then. Add the onion, parsley, chives, and the remaining cut meats, and cook 15 minutes more.

Pour in the black beans with one can of water and cook another 30 minutes, lowering the heat to medium-low once it boils and stirring occasionally. Taste before adding any salt, and add hot water if you want it looser. It is done when the meat is soft and falls from the bones, which you can then remove.

For the rice, wash and drain it, then soften chopped onion (and garlic, if you like) in olive oil. Stir in the rice and a pinch of salt, add 2 cups hot water per cup of rice, and bring to a boil. Reduce the heat, cover, and cook until the water has evaporated and the rice is soft.

For the farofa, fry 1 cup sliced bacon until golden brown, then add the black olives. Add olive oil and onion and cook until soft. Pour in the cassava flour and stir to the consistency you want, keeping the heat low enough that the bottom does not burn.

For the greens, wash the collard leaves one by one and slice them into very thin strips. Cook sliced onion in olive oil (with bacon if using), add the greens with a pinch of salt and a pinch of sugar to keep them green, then cover and cook 15 minutes, stirring occasionally.

Peel the oranges and cut them into round slices. For the sauce, mix cilantro, chives, salt, olive oil, a little vinegar, one finely chopped red hot finger pepper, and a cup of warm bean broth in a bowl.

Serve the feijoada hot with the rice, farofa, greens, and orange slices, and spoon the sauce over individual portions at the table.