Brazilian + Chinese: How I Cook Feijoada Chinêsa

Feijoada is one of the first things I ever learned how to cook. The ultimate comfort food, this Brazilian dish is all I ever want to eat. Here's how to make my version.

Ingredients

1lb black beans, dried (optional soak a portion of them overnight and grind them)
2 ham hocks, quartered by your butcher
2 smoked pork neck bones
1 tail, 3 ears (optional)
1 large white onion, diced
8 cloves of garlic, minced
1/2 bottle white wine (optional)
5 Chinese sausages sliced
1 orange, halved with one half in slices
3 bay leaves
3 tbsp aniseed
3/4 lb bacon, sliced

Ginger Scallion Oil Farofa (basic)
1 cup of cassava flour
1/4 diced onion
2 tsp butter
2 tbsp ginger scallion oil

Directions
Parboil all the bones and raw meat with the anise seed for 5 minutes, strain, rinse and set aside
In the cleaned pot render the fat out of the bacon until enough oil has collected and add in the onions and the garlic
Sauté the onions and garlic till they soften and start to brown and then add the wine if using to deglaze
Add in the parboiled meat and bones and allow to steam and simmer in the wine for about and hour add water if necessary
Optional: Once the meat has cooked and softened, remove and separate the meat from the bones and feet before adding the meat back to the pot, this is just to make eating easier
Add in the beans, the bay leaves, the sausage and bring to a boil before reducing heat and simmering for 2.5 hours

Prepare your farofa by sautéing the onions in butter and then adding the farofa and oil and mixing until the flour has absorbed the oil and toasted

Serve the feijoada over rice with farofa on top of that with a slice or orange

#chefjon #induction #recipe

[Gahrosatti]

beyond the feijoada, having a caramel colored dog shows that you are WAY more engaged in brazillian culture than you think. you are awesome bro <3

[MaremotoTV]

The portuguese always catches me off guard. Your version looks amazing. You should definitely bring farofa more often. Where I’m from, we use it a lot as a side to braised fish or you can mix the farinha with some warm and rich fish brine to make a paste we call “pirão” and also serves as a side.

[FernBer]

10/10 on the Portuguese pronunciation! Amazing video

[joaovictorsilva]

The brazilian community extremely approves your recipe 🙏🙏
Also when i cook any beans i do use bay leaves but i put in the garlic and onion part, the leaves will release flavor in the oil, i dont know if is a very volatile flavonoid but it works like a feather

[sofiaserrano]

Hey Brazilian here! I loved your version of the dish, truly, seeing people play with the flavours and discovering new cuisines is beautiful (none of that shit of strict rules and gatekeeping). I'd say the biggest difference from br feijoada, is not even the different ingredients (the wine n Chinese sausage instead of calabresa/paio/carne seca/costelinha) but the coction methods, very layered and step by step, common in a lot of asian cuisines, in br most people would've used a pressure cooker (fast n makes a thick stew) and seasoned after. Gotta say, in the thumbnail it kinda looked like feijão tropeiro (another bean food) n I really wanted to try your dish. You probably know this, but u should try eating feijoada with kale (raw and stir fried) n torresmo

[eldianhalo]

thank you for all your “fusion” you’ve really thought me lots about cooking.

[blade]

Feijoada always hits close to home Brazilian mother would always make a vegetarian version once a week love it to this day

[brigomez]

And her I am saying “oh I can freeze it for meal prepping” didnt expect the call out 😂😂 definitely making this asap

[btamez]

this made me tear up... as a Mexican that loves food in every way posible seeing your smile at the end made me so happy! thank you chef!

[joaonevesoliveira]

Olá, Jon Kung... Você é um Rapaz, Muito Simpático e Legal. Estou, Amando Ver Você, Fazendo Uma das deliciosas das Comidas Brasileiras.DEUS, Te Abençoe e Tudo de bom, Para Você... Valeu.

[bvazdiniz]

As a Brazilian I must say I completely approve (although you don’t need anyone’s approval hehehe) your recipe. And I must say also, I love your channel. Keep it up!!! Cheers and a lot of love from Brazil 🇧🇷 ❤❤❤❤

[cheflaupinho]

Brazillian speaking now!! I really loved your feijoada and the farofa looks amazing. I feel so happy to know that you cook such delicious dish and my heart got heated a lot <3 the cassava flour is the emblem of our culture. Loved your video and PLEASE COOK MORE BRAZILIAN FOOD

[joaoschmidt]

This is very unique, and looks really tasty. Love from Brazil.

[DougvonSohsten]

That's awesome! I've recently found your channel through YT Shorts and had NO IDEA you were half Brazilian! And hey... your feijoada looks KILLER. Your white wine idea does make sense... I've seen some people deglaze the feijoada pan with cachaça (Brazilian traditional sugar cane spirit for the english speaking crowd)... so you're not far off... and the combination of oranges and feijoada is always a winner. The only thing I disagree with what you said is that there's no elegant way to serve it. I've seen some nicely plated feijoada before (though normally the beans are on the side in a ramekin or the traditional clay bowl). Love your work! keep it up!

[silvinoalmeidaguitar]

That's just amazing and so heartwarming as a Brazilian living out of home for so long! Thanks!!!

[almavogler]

Such an interesting take on Brazilian Feijoada. It's funny you used wine, because that is actually done in Portuguese feijoada. It totally works. I love Chinese sausage, it must be really really good there. And the mashing of beans, the scallion oil, in the farofa, they're all at the same time experimental and make a lot of sense, imo. Just a great recipe.

[davidbrobb]

Thank you! I'm doing some research at the moment on Feijoada with the idea that I want to make a simple "after work" version and your take made me feel okay with my take. Also this looks incredible. I only follow you on Instagram and wasn't even aware of your YouTube channel so a happy coincidence running into you here. Subscribed, obviously.

[CoralCrayon]

Getting off from a bad day at work and coming to a new upload from you makes me reminisce on when my brother was still here and would say "I know it wasn't ideal but let's move past that now" maybe it's because you guys share the same name (even in spelling) but I think it's the way in which you speak. It's comforting. Anyways I digress, thanks for providing great content.

[nicolasmello]

Hiii Love from Brasil!! Happy to see there's a lot of brasileiros here ❤️. Love you cooking and been adding a lot of chinese stylish methods in my food but the Feijoada is a golden tradition in my family, and still every aunt and uncle has there own twists in making it. My own is putting some roasted peanuts to give a more crunchy texture, some minced ginger, a good portion of 'pimenta de cheiro' a type o pepper and a good squeeze of lime juice. Either way happy to see good food been making again. ❤️ When coming to Goiânia again let's exchange dishes!!

[TamaraEveryBlack]

As a Brazilian, I can say: if it tastes good, than it's all good. This recipe sounds and looks like heaven. You can also put some salt dried fish, like pirarucu or acoupa weakfish, it's really good.