Feijoada

Soak the Dried Black Beans in plenty of cold Water overnight. In a separate bowl, soak the Carne-Seca in fresh Water as well to draw out excess salt; change that water once or twice and refrigerate while soaking.

Rinse the soaked carne-seca, place it in a pot, cover with fresh Water, bring to a boil for 10–15 minutes, discard the water and repeat once if it’s very salty; then cut into bite-sized pieces.

Parboil the tougher pork pieces—Pig's Foot and Pig's Ear—for 20–30 minutes in boiling Water to remove impurities, then drain and set aside.

In a large heavy pot, heat a splash of Vegetable Oil and sear the meaty cuts until browned: Pork Ribs, Pork Shoulder and Pork Belly. Remove and set aside. In the same pot brown the sausages—Paio Sausage and Linguiça Calabresa—until they release some fat and take on color.

Return all the seared meats to the pot, add the drained Dried Black Beans, roughly chopped Onion and crushed Garlic, tuck in a couple of Bay Leaf, cover with enough Water to submerge the contents and bring to a gentle simmer.

Simmer gently, partially covered, until the beans are tender and the meats are falling-apart—about 2–3 hours on the stovetop (or 45–60 minutes in a pressure cooker). Skim foam occasionally and add more Water if needed to keep everything just covered.

When the beans are soft, adjust seasoning with Salt and freshly ground Black Pepper. If the broth is thin, mash a cup of beans against the pot wall and stir to thicken the sauce, then simmer another 10–15 minutes for flavors to meld.

While the feijoada finishes, prepare the rice: rinse the Long-Grain White Rice. Sauté minced Garlic in a little Vegetable Oil until fragrant, add the rice and toast briefly, then add 2 parts Water to 1 part rice, season with Salt and simmer covered until done.

For the collard greens, stack leaves and roll to slice thinly. Quickly sauté the sliced Collard Greens with minced Garlic in Olive Oil until just wilted; season with a pinch of Salt and keep bright and tender.

Make the farofa: melt Butter in a skillet, sauté a little diced Onion until translucent, then stir in Farinha de Mandioca and toast, stirring constantly, until golden and aromatic; season with Salt to taste.

To serve, ladle the feijoada over rice and arrange the collard greens and farofa on the side. Offer wedges of Orange to brighten each bite and Hot Pepper Sauce at the table for those who like heat.