THE RED-SILK PULSE-POT

(Our Play on Portuguese Feijoada)

THE RED-SILK PULSE-POT

Ingredients: 800g Kidney or White beans (canned/rinsed), 200g Pork belly (cubed), 100g Chouriço (sliced), 2 Red onions (pureed), 2 cloves Garlic, 2 Carrots (rounds), 1 tsp Smoked paprika, 1 tsp Black pepper, 2 Bay leaves, 400g Tomato passata...

Ingredients

  • 800g Kidney or White beans (canned/rinsed)
  • 200g Pork belly (cubed)
  • 100g Chouriço (sliced)
  • 2 Red onions (pureed)
  • 2 cloves Garlic
  • 2 Carrots (rounds)
  • 1 tsp Smoked paprika
  • 1 tsp Black pepper
  • 2 Bay leaves
  • 400g Tomato passata
  • 200ml Beef stock

Cooking Method

  1. The Scorch Fry pork and chouriço until the fat renders and the edges are rock-hard crispy.
  2. The Architect Fry onion puree, garlic, and carrots in the fat until sweet.
  3. The Bloom Add spices and bay leaves with a 40ml splash of stock; the steam will release the woody perfume.
  4. The Swell Add passata, beans, and remaining stock; simmer for 20 minutes until the liquid is a thick, dark red silk.
  5. The Final Flourish Top with raw fresh parsley and extra virgin olive oil.

Cuisine: Portuguese

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