Entree: Timor-Leste – National Cuisine – Feijoada Timorense (Timorese feijoada)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 45 min

Additional 30 min

Total 2 hrs 45 min

Ingredients

- 2 cups (400 g) dried black beans, soaked overnight and drained
- 2 lb (900 g) pork shoulder, cut into 1 in (2.5 cm) cubes
- 12 oz (340 g) smoked ham hock or smoked pork (bone-in)
- 2 smoked chouriço or linguiça sausages, approx. 8 oz (225 g) total, sliced
- 4 tbsp (60 ml) vegetable oil
- 2 large onions, chopped (about 10 oz / 280 g)
- 6 cloves garlic, minced (about 1.5 oz / 45 g)
- 2 fresh red chilies, seeded and sliced (optional)
- 2 bay leaves
- 1 tbsp (15 ml) ground coriander (or toasted coriander seeds, crushed)
- 1 tsp (5 ml) smoked paprika
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) ground black pepper
- 8 cups (1.9 L) water or pork broth
- 1 cup (240 ml) coconut milk (optional regional touch)
- 1 tbsp (15 ml) palm sugar or brown sugar (optional)
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish
- Cooked white rice for serving

Instructions

1. Drain soaked black beans and place in a large pot with the 8 cups (1.9 L) water or pork broth; bring to a boil, reduce to a simmer and cook uncovered about 30 minutes to start softening the beans while you prepare the meat.
2. Meanwhile, heat 2 tbsp (30 ml) oil in a heavy skillet or the same large pot over medium-high heat; brown the pork shoulder cubes in batches until well caramelized; transfer to a plate.
3. In the same pan add remaining 2 tbsp (30 ml) oil and brown the smoked ham hock briefly and the sliced chouriço/linguiça until they release some fat and color; remove and set aside with the pork.
4. Reduce heat to medium, add chopped onions and cook until soft and translucent, about 6–8 minutes; add minced garlic, sliced chilies (if using), ground coriander and smoked paprika and cook 1–2 minutes until fragrant.
5. Return the browned pork, smoked ham hock and sausages to the pot with the partially cooked beans; add bay leaves, salt and pepper. Bring to a gentle simmer.
6. Cover and simmer on low heat for 1 to 1 1/2 hours, stirring occasionally, until beans and pork are tender and stew is thickened; add more water if necessary to maintain a stew-like consistency.
7. Stir in the coconut milk (if using) and palm or brown sugar to balance flavor; simmer uncovered 10–15 minutes to meld flavors and thicken slightly. Taste and adjust salt and pepper.
8. Remove the ham hock bone (if used), shred any meat from the bone and return to the pot. Discard bay leaves.
9. Serve hot over steamed white rice, garnished with chopped cilantro or parsley and additional sliced chilies if desired.