Pork Stew from Rio de Janeiro (Cozido de Porco Carioca)

A recipe from Rio de Janeiro... Granted, when people think of Rio, gastronomy is not the first thing that comes to mind, and many do not know there are many typical dishes from that city. This is very true, as the local food has benefitted from a strong influence from the Portuguese cuisine, which, however, has been adapted to the ingredients available in Brazil.

Traditionally Rio's cuisine is the cod base with plenty of olive oil, from its Lusitanian heritage; moreover some other more common specialty dishes such as oxtail, liver, fried sardines and oxtongue are also part of the typical carioca food. And of course let's not forget the feijoada! The feijoada from Rio is very popular and it is served with thinly chopped raw kale and slices of orange. The carioca cuisine is a delight, very alive and with very different styles of food: today let's look at a pork stew recipe...



Yield: 6-7 servings
Preparation:
Cooking:
Total time:

Cozido de Porco



* 2 lb. (950 g.) pork shoulder or butt with bone
* 1 Morcela (Blood) sausage
* 1 farinheira sausage
* 1 chouriço sausage
* 4 Prosciutto bones (Porco preto) - optional, if you can find
* 4 potatoes
* 1 Collard greens cabbage
* 2 carrots
* 1 cup rice (portuguese carolino, if you can find)
* 1 can red kidney beans
* salt
* 5 peppercorns
* 4 cloves

Procedure:

1) The day before, place the pork meat in salt: sprinkle it generously with salt and cover with cling film. Store in the refrigerator.

2) The next day, place a pan with water on the stove with the prosciutto bones, the peppercorns, and the cloves. Once it starts boiling add the meat previously washed to remove excess salt, and all sausages. Cook over low heat, removing the sausages after 40 minutes and allowing the pork to simmer until the pork meat is starting to come off the bone (4-5 hours).

3) After removing the sausages also remove half of the broth in which the meat is cooking. Measure 2 cups of the broth and take it to a boil. Add after 1 cup of rice and cook on low heat, covered.

4) Pour the reserved broth remaining in another pan and add the potatoes and peeled carrots. Bring to a boil, cook the potatoes until tender then add the cabbage. Simmer. After afew minutes remove the cooked vegetables from the water and use the hot broth to warm up the kidney beans.

Serve on a plate where you will place some sliced sausages, some pork meat cut into cubes, vegetables, rice and beans.


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