It’s interesting how Central and South American dishes are similar to the Philippines, we may be far away geographically but the dishes and even traditions are nearly the same. I started to notice that when I do my research on a certain history of a dish, I always thought before the only similar ones are the one that are tomato based dishes but to my surprise even the ones that I had thought to be an Authentic Filipino dishes like Adobo, Chicharon and Tocino are a remnant past of the Spanish era on those regions. One good example is this one which is called Feijoada, it looks like it’s a cross between the Filipino Caldereta and Callos where low-grade meats like offal, pig’s trotter and beef bones are mixed with dried beans and cooked in Tomato Based stew.
Feijoada is a stew of different kinds of beans with different kinds of meat like beef and pork. In Brazil, this is considered as their national dish and was brought to South America by the Portuguese and not the Spanish. The name came from the word “feijão” which is a Portuguese word for “beans”, hence the beans in the stew. Different beans are used depending on the region like Brazilians use black turtle beans, the Portuguese some region uses kidney beans and some used white beans. I guess the beans don’t make a difference as they barely have taste. Now it’s not just beans that differ on each region even the meats used are different, some use fresh pork and beef like in Portugal, some use offal and some even used processed meat like bacon and chorizos like they do in Brazil. This dish originated as a “luxury” dish for the slaves during the Portuguese era, it was prepared with low quality ingredients (beans and grains) and left over salted pork from meat production plants the since then it became popular to the lower classes then became the National Dish.
Now to capture the essence of two versions in this recipe I will use 4 different beans and 5 different meats which is a combination of processed and fresh meats, and here is how it goes.
500g pork ribs, cut into 2 inch squares
500g beef top round, cubed
10 pcs chicharon (pork rind crackling)
3 slices shoulder bacon, sliced
4 pcs chorizo, sliced
1 large can 4 bean mix
8 pcs large vine tomatoes, chopped
1 litre beef stock
2 tbsp tomato paste
1 tsp dried oregano
2 tsp dried basil
1 large white onion, chopped
6 cloves garlic, minced
freshly ground black pepper
4 bay leaves
2 tsp cayenne pepper
2 oranges, sliced into wedges
2 stalks spring onions, chopped
- In a pot add oil and place on high heat; add pork ribs and beef top round and brown on all sides. Once browned remove from pan then set aside.
- Now using the same pot sauté garlic and onions, once onions turn translucent place the tomatoes and stir fry for 2 minutes.
- Place the ribs, beef and bacon in the pot together with oregano, basil, bay leaves and cayenne pepper. Bring to a boil then simmer for 45 minutes.
- In a pan, add oil then stir fry chorizo for roughly 2-3 minutes then remove from pan then set aside.
- Using the same pan place the drained 4 bean mix then stir fry for 2 minutes. Now place 3/4 of the bean mix in the pot together with the chorizo and chicharon. For the remaining 1/4 bean mix, mash it together with the remaining oil left on the pan, once it is all mashed add it to the pot with the meat then give it a good mix.
- Add the tomato paste on the pot then simmer for additional 20 minutes.
- Season with salt and freshly ground black pepper, then serve with orange slices on the side and top it with spring onions.