Brazilian + Chinese: How I Cook Feijoada Chinêsa
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- เผยแพร่เมื่อ 14 ต.ค. 2024
- 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
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
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.
nossa, senti o gostinho do pirão na boca, que saudade
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
Also Brazilian here, I've had plenty of feijoada cooked in a pot over the fire so I wouldn't even say his method is that uncommon. I do also love alternative takes on traditional foods! It's really interesting to see how someone might adapt a type of food to what they might have in hand or what fits more their palate, and I think Chef Jon Kung did a great job.
"og feijoada" KKKKKKKKKKKKKK aí krl
10/10 on the Portuguese pronunciation! Amazing video
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
Feijoada always hits close to home Brazilian mother would always make a vegetarian version once a week love it to this day
@@jonkung girlfriend is vegetarian, way I do it is I use the same spices but instead use medium sized soy protein mock meat that I fry with picanha flavored seasoning powder(that for some reason has no meat in it at all), throw in some extra paprika in there for that spicy spice taste(when available I use a little bit of powdered smoke too to simulate the bacon) and her favorite: Future sausage. That's usually enough for her, and I lowkey love it too since when I'm with her I'm basically vegetarian too lmao
And her I am saying “oh I can freeze it for meal prepping” didnt expect the call out 😂😂 definitely making this asap
thank you for all your “fusion” you’ve really thought me lots about cooking.
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!
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 🇧🇷 ❤❤❤❤
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!
I gotta say tho, there ain't that much things more elegant than a big ass plate of feijoada, rice, bacon and egg farofa, a fat wedge of orange and some garlic fried kale, maybe even some brazilian style vinaigrette Now that's 3 michelin stars elegance right there!
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
This is very unique, and looks really tasty. Love from Brazil.
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.
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 TH-cam channel so a happy coincidence running into you here. Subscribed, obviously.
Also appreciation for the rogue half open bottle of Austrian white wine haha.
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.
That's just amazing and so heartwarming as a Brazilian living out of home for so long! Thanks!!!
Btw, your wine is not so far out. Some people like to use cachaça to "break" the fat in the feijoada.
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.
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.
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!!
Very nice
I teard up watching this, truly beautiful to see how you bring your roots together through cooking and it is clearly coming from a place of pure love and respect. Absolutely beautiful .
Much love from Brazil!
Dude, fried banana in the farofa. Alongside the bacon. It’s the best!
YES. Banana in farofa is a must try. I love it.
Banana or plantain, both are really good!
Do you mean plantain?
I would LOOOOOOOOOVE to taste it., I love feijoada so much, I think it's my ultimate favourite dish. My mom's feijoada is the best!
Loved everything!! The recipe, the pronunciation (Brazilian here!), and the amount of the serving!
There is one thing missing that is very important the capirinha!!!!
Just kidding, I'm sure it was perfect!
Amazing content as always. Love from Brazil
Been following on twitter for a bit. finally discovered your youtube. Love your content. ❤️New subbie.
My mother used to get a few spoonfuls of the beans after they're cooked and put it in a blender. Very quick and easy way to thicken it up a ton.
The spirit of Adam Ragusea possessed you for the white wine deglazing :D
But also, awesome recipe video, I hope your channel continues to grow!
This stew looks so delicious. BTW, your car is very very cool.
Looks delicious, approved by a Brazilian 🙌
Bro pronounces feijoada far better than I do and as far as I know I've been brazilian for 32 years. Merry meeeeeeee " from boy to boy s2
you're definily brazilian right? s2
Thank you for this post I cooked this meal and yes delicious.
another fellow brazilian person and i can’t wait to make this version of feijoada 🤤🤤thanks for sharing your recipe with the world!
Way to go! Great version of the dish! Farofa is the best thing ever... there's no such thing as too much farofa on my plate...
Love your style. Every dish you have a story behind. You make cooking fun 👍🏻
I do this the simplest way possible.
Four ingredients. Bones, beans, water and bay leaves.
The bones come with as much delicious meat is on them of course.
Neck bones, rib bones and for sure a foot or two for the gelatin / collagen.
But next time I do this I’m going to add all your extra steps. They all seem like good worthwhile steps.
Still one of my favorite stews ever. I put it on par with cassoulet. Just my preference.
You just summoned an entire country, you have no idea
Labour of love!😍😍😍 slice some collard greens very thin and have it raw with lime and salt or sauteed with garlic. yum yum. love your take on it.
It's GoiânIa, no Goiana. I was skeptical about "chinese feijoada", but... I'm sold. I would love to eat that. It looks delicious!
You actually know my home town Goiânia! Keep up the good work
I personally soak my beans not because of cooking time, but because soaked beans reduce the amount of bean-indiced farts by A LOT. This probably makes more of a difference in brazilian households where we eat black beans every day, but the more you know
It's sooooo amazing how traditions move around as people move around!
And all gym-bros down here feel the pain of not being able to use farofa in every meal.
(it's great for the bulking fase though if you in to these kind of workouts rhythm)
Have to say I have eaten this alot whilst in Portugal.. and cooked by Brazillian friends.. I'm going to actually cook this at home.
Oh man, you made me miss Brasil so hard now!
You're just the best!
@@jonkung * blushes * ☺️🤗
my maternal chinese-canadian grandmother was born in jardim oceanico brazil but she went back to china when she was 2 and moved to canada when she was 11
Looks very pretty and delicious! 😁👍
I don’t know which part of USA you are but you can find calabresa in some Brazilian markets and looks really good that feijoada 👏🏻👏🏻👏🏻👏🏻👏🏻‼️
I feel seen after you shared your thoughts on farofa. I really would put it on anything ! I'm also going to try adding a bit of orange to it while it's cooking, and maybe add duck breat next time I make it.
I would love to see your spin on Peruvian chifa 🤩
The way he says feijoada, sounded like a brazilian saying hahahaha
First, start off with too much garlic.😂
A cook after my own heart.
Hi there I was wondering if you remember where you purchased the knife in the beginning of this video? It’s beautiful and I would love to get my hands on one
You should try doing feijoada as it's done in other Portuguese speaking countries, it's really interesting and just as tasty.
You could start with Feijoada á Transmontana
Hi, what's the name or model of the induction burner you are using?
Now I'm kinda tempted to try making this with la rou (basically Hunanese bacon) in place of the bacon.
"bean discourse" lol
Love your videos, stories, talks, cooking skills, looks, charakter, and taste in background music.
keep up the good work. 👍
Really like your style
ever since you tweeted about feijoada, i made mine with a hker twist too :P I added pork belly, sweet potatoes and A LOT of cilantro.
also where di you get that cute pin
Olá,Jon...Caso no Seu País, não Tiver a Panela de Pressão.Procure Encomendar,uma do Brasil.
pigs tail is my favorite part of a good fejoada!
Third culture cooking🌻🌺🌹🔥🔥🔥⚡
"If I could put it in everything and get away with it, I would"
Brazilians: "Try and stop me"
It looks like Jamaican stew peas. You might like that too
Amazing food aside, is that a Nuktuk pin??
Haha @ the part about meal prep
A tip to anyone trying to make farofa: allow yourself to go goblin mode and add anything you'd like. I have made farofa with basically anything, from mushrooms to eggs. It's simply too good!
I wish I could try it but I'm not a fan of beans and I have an orange allergy. It looks incredible though. Definitely got me hungry.
Pretty good
BRASIL NUMERO UMMMMM
Ok but being fr I love this recipe, and the thing you said about everyone having a different recipe because I've never had feijoada that tasted the same from somewhere else, even from my mom and her mom
Feijoada is supose to be made with wathever you had. So it all will be a little diferences.
Do you know if Hmong Sausage is similar in flavor to Chinese Sausage? That's mostly what I can get here in the Central Valley of California, Merced, specifically.
There should be sweet and sour chicken balls meets coxinha too.
Funny that there actually already is a chinese version of feijoada by way of Macau. The Macau version is closer to the Portuguese style than the Brazilian one in that there is usually more vegetables (cabbage, carrots) and less meat centric.
Appreciate this video very much⚡ that chopping board tho
You have a Dragonair pin on your apron!!! 😍😍😍😍😍😍😍
would it work to remove the meat from the bones, and then add the bones back in some kind of cloth bag? (that way it's easier to eat but you still get the flavor)
How do you clean your cutting board
Yay new video!
Samba meets dim sum.
Dim sum meets samba.
is this recipe Mochi approved?
OMG WHAT IS YOUR DOGS NAME THEY ARE SO CUTE AAAAAAAAAAA
Feijoada com guarana
Amei,Ver Você Fazendo Uma das Melhores, Culinárias do Brasil... Porém, quero Te dar,Um Conselho.Da Próxima Vez, Cozinhe o Feijão na Panela de Pressão, Porque é Mais Rápido.
Soaking the beans and changing the water a few times before cooking does reduce the amount of gases from digestion though. Feijoada can be a bit gassy lol
Feijoada chinesa??? Tá valendo. Se ficou boa a gente come.
What Kenji says is law
I gotta say, going almost 7 minutes without a single mention of the glorious bay leaf was a very bold move... Using chinese sausage: sounds actually delicious, crushing the beans: ok I guess, I see the point, forgetting bay leaf: SAI FORA GRINGO ISSO AI NÉ FEIJOADA NÃO.
This makes me wish I could eat onions.
Always leave the bones!
04:23 wine ought?
Your cadence is identical to babish.
Polish kielbasa is a better substitute for calabresa than chorizo imo
While the taste of non soaked bean might be better, the real goal of soaking bean is to remove some substances that make you feel heavy, and burp and fart a lot lmao
Reminds me of gumbo :L
Where's the kale?
Love your art.. but feijoada comes from Angola.
@@sofiaserrano1874 yes but the origin of the dish comes from Angola. The Angolans bought to Brazil when they were enslaved. The thing when people talk about feijoada they don’t give Credit to Angola just Brazil! I mean he only mentioned Africa in this video.. which country is he referring to!
@@sofiaserrano1874 it is true that it was a dish made by slaves, slave owners would throw away the undesirable parts of the pig, like pig feet, etc.... and slaves used that to make this dish.
@@sofiaserrano1874 please do not speak on the behave of black Brazilian! The dish was made by slaves! Get a book man
@@FOFA1630 100%... its crazy how she claim its a dish made by yts. its not true that all parts of the animal were "desirable" by slave owners. the rejected parts has always been pig feet, tail, tongue, ears.... and these were used to make this dish, in which slaves ate it and it became a thing because slave owners tried and liked it, but slaves invented this dish 100%
"America" is a continent
your commentary is way too funny