Feijoada

Steps

1. Prepare the Karneseka: Place in a saucepan, bring to a boil for 10 minutes. Let cool slightly.
2. Prep the Karneseka (if not sufficiently desalinated): Add to cold water and re-boil/re-cook until properly salted.
3. Prep the Pig's Feet: Wash thoroughly; if using, add one piece of pig's foot to the stew.
4. Prepare the Beans: Place black beans in a pot with plenty of cold water (using soaking water is recommended). Add 5 whole cloves of garlic. Bring to a boil, then simmer for one hour.
5. Prep the Ham Hock Stock: In a saucepan, add the smoked ham hock, chopped onion, and two chopped garlic cloves. Add 1 teaspoon of whole peppercorns and a bay leaf. Bring to a boil, then simmer for three hours. Refrigerate overnight.
6. Brown the Meats (First Batch): Render some pork fat in a large pot. Brown the pig's foot, pork belly, and bacon pieces using a slotted spoon to remove excess fat.
7. Brown the Meats (Second Batch): Add the pork shoulder chunks and smoked ribs to the same pot. Cook until sufficiently browned.
8. Sauté Aromatics: Once meat is browned, add chopped onions and 4 cloves of minced garlic to the pot.
9. Season and Simmer Base: Stir in two whole bay leaves, 2 teaspoons of smoked paprika, and a pinch of dried thyme. Add the ham hock stock (strain it first). Add enough water to cover all ingredients. Bring to a boil, then reduce heat to a simmer with the lid on for one hour.
10. Skim Fat: During simmering, skim excess fat from the surface into a fat separator or remove it as desired.
11. Add Remaining Ingredients: After skimming, add the remaining bacon and sausage pieces (calabresa). Add the pre-cooked black beans to the pot. Stir well. Simmer for another hour with the lid on.
12. Finish Cooking: Remove the lid from the stew and allow it to simmer uncovered for the last half an hour until desired consistency is reached.