Brazilian + Chinese: How I Cook Feijoada Chinêsa

pork shoulder

🥗Healthier: turkey

💰Cheaper: pork loin

Turkey reduces fat content while maintaining flavor.

smoked sausage

🥗Healthier: chicken sausage

💰Cheaper: regular sausage

Chicken sausage offers lower calories.

black beans

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils provide protein and are cost-effective.

soy sauce

🥗Healthier: tamari

💰Cheaper: homemade soy sauce

Tamari is gluten-free, suitable for various diets.

Chop up too much garlic, starting with what you think is enough and then adding four or five more cloves.

Roughly dice some onions, not worrying about getting them super small.

Slice 3/4 pound of thick cut bacon into small pieces to render the fat.

Render the bacon fat in a large pot over medium heat until it starts to cook down.

Stir in the chopped garlic, keeping it moving to avoid burning.

Once the garlic starts to brown, add in the diced onions and continue to stir until mixed together.

Allow the onions to sweat and cook in the bacon fat with the garlic.

Add black and white pepper to taste, and optionally other spices like cumin or coriander.

Continue cooking until the onions have reduced in size and the mixture becomes fragrant.

Deglaze the pot with a splash of white wine, allowing it to steam the meats.

Cut up the Chinese sausage (lap cheng) to add later on with the beans.

Add half of the soaked black beans to the pot, crushing them to thicken the stew.

Pour in a bag of dry black beans into the pot, skipping the soaking step.

Add bay leaves to the mixture, ensuring they are included for flavor.

Experiment by adding half an orange to the pot, stirring it in.

Cooking Techniques

Equipment Needed

Spice Level: