Feijoada

Method

1. In a pot, brown the bacon, then add the carne seca, pork ribs and loin. Cook until the meat is tender.
2. Add the pork ear, tail and trotter and cook a little longer.
3. Add the beans and keep cooking over low heat.
4. In a skillet with oil, brown the paio and calabresa. Move the sausages to the pot and keep the oil in the skillet.
5. In that oil, brown the garlic and onion and add them to the pot.
6. Add the bay leaves, chives, pepper, orange juice and cachaça, and adjust the salt. Simmer until the broth thickens.