Feijoada

Soak the carne seca in cold water for half an hour, changing the water three times, then boil it in a saucepan for 10 minutes.

Put the overnight soaked black beans in a pan with their soaking water, add five whole cloves of garlic, bring to a boil then simmer one hour until almost cooked through.

Cut the pork shoulder into two to three centimetre chunks, the pork belly into chunks with fat and meat on each, the calabresa into slices and the smoked ribs into single pieces.

The night before, put the smoked ham hock in a saucepan of water with one chopped onion, two chopped garlic cloves, a teaspoon of whole peppercorns and a bay leaf, boil, then simmer three hours and refrigerate overnight.

Cool it, cut off the fat and cut into half inch cubes. His first attempt was still as salty as sea water, so he repeated the whole soak and boil.

Render some leftover pork fat in the pot, then brown the trotter, pork belly and bacon, lifting each batch out with a slotted spoon.

Brown the pork shoulder, the sausages, the ribs and the salted beef in the same fat.

Add the three chopped onions, four pressed garlic cloves, two whole bay leaves, two teaspoons of smoked paprika and a pinch of dried thyme.

Return the pig's foot, pork belly, pork shoulder, beef and ribs to the pot.

Strain the ham hock stock to leave the peppercorns behind and add it, then add enough water to cover everything.

Bring to a boil, then simmer with the lid on for an hour, skimming the fat.

Add the remaining bacon and sausage and around 400 g of black beans, stir and check for salt.

Simmer with the lid on another hour.

It was still runny after the second hour, so the lid came off and it boiled another half hour.

Cut the skin and membrane off an orange and slice it.

Fish out the trotter and the bay leaves before serving.

Plate the feijoada with the farofa, the collard greens, the orange slices, the rice and the salsa.