Feijoada Caiçara

Feijoada CaiçaraIngredients:
1 pound of black beans or mulatto
Other Ingredients:
½ pound of dried meat desalgada3 ears fresh pork3 feet of fresh pork, cut in half by length, (take the nails)2 pigtails fresh3 languages ​​fresh pork300 grs. leftover pork300 grs. muscleFresh pork bones at will, remove after cooking

Seasonings:
1 large onion, chopped4-6 cloves of crushed garlic cored2 spoons (soup) of lard or oil3 bay leaves2% of the weight of the meat salt
Follow up:
30 leaves of kale, sliced ​​very thin (without stem)2 spoons (soup) of corn oil2 cloves garlic, chopped cored that bitter
How to Prepare:
Rinse dried beef put in a bowl, cover with plenty of waterChange the water every 3 hours.In separate pan cook for 10'a 20'minutos other meats, ear, tongue, tail, feet.
The meats are precooked to remove excess fat.Wash and soak the beans the night before, with 2 liters of cold water.The next day put the beans in a large pot, bring water to the fire with the sauce, add another 1 liter of cold water.When it boils, lower the fire place all meatpre-cooked.Once the meat is tender, removing the check that are cooked and set aside in a bowl.If you need to go putting more hot water.Can not put cold water that the beans get hard.When the beans are cooked go kneading with a ladle to get the thick sauce, add the meat already cut. season the beans, leave on low heat.
Mode Season the beans:
Place in a pan some lard and let heat, add the onion and leave until wilted, add garlic, without yellowing.Throw in the spice beans already cooked.Leave the fire for 15 'minutes.Serve the beans hot clay pot, or stone.
How to Prepare the cabbage:
Wash the cabbage leaves.Place the sheets on one another, roll and cut very thin, as thin as possible.In a large skillet pour oil when warm throw onion or garlic, let wither, slowly add the chopped cabbage and stir quickly with a wooden spoon, for 5'minutos.Do not leave it so long to cauliflower in the fire that loses color.With white rice, fried yucca, pork rinds, pork ribs or fried.Dessert orange or citrus fruit.
Note:For the cabbage does not lose colorBleaching is how to make the recipe below.
"For the cabbage does not lose color":Play in boiling water for 1 'minutes, and returned to a boil to give a thermal shock of ice water to stop the cooking.Then saute oil, onion and garlic.