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Крок за кроком

1. 1

   Drain the soaked white beans and set aside.

2. 2

   In a large pot, add the smoked pork hock and smoked pork belly, cover with water, and bring to a boil; cook for 30 minutes, then drain and set the meat aside, reserving the cooking liquid.

   Близько 30 хв

   Примітка кухаря: This step helps to tenderize the smoked meats and reduce their saltiness.

3. 3

   In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.

   Близько 1 хв

4. 4

   Add the chopped yellow onion and cook until softened, about 5-7 minutes.

   Близько 7 хв

5. 5

   Stir in the minced garlic and cook for another minute until fragrant.

   Близько 1 хв

   Примітка кухаря: Be careful not to burn the garlic.

6. 6

   Add the chopped tomato, bay leaf, and paprika, cooking for 5 minutes until the tomatoes start to break down.

   Близько 5 хв

7. 7

   Add the fresh pork shoulder chunks to the pot and brown them on all sides.

   Близько 8 хв

   Примітка кухаря: Browning adds depth of flavor to the stew.

8. 8

   Return the smoked pork hock and smoked pork belly to the pot.

9. 9

   Add the drained white beans and the sliced carrots.

10. 10

    Pour in the reserved cooking liquid from the smoked meats, ensuring all ingredients are mostly submerged; if needed, add the additional water to cover.

    Примітка кухаря: The reserved liquid adds a lot of flavor.

11. 11

    Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 60 minutes, or until the beans and pork are tender.

    Близько 1 год

    Примітка кухаря: Stir occasionally to prevent sticking.

12. 12

    Add the sliced chorizo and blood sausage to the pot, along with the shredded savoy cabbage.

13. 13

    Continue to simmer for another 20 minutes, or until the cabbage is tender and the flavors have melded.

    Близько 20 хв

14. 14

    Remove the bay leaf and taste, adjusting with salt and black pepper as needed.

    Близько 1 хв

    Примітка кухаря: Smoked meats can be salty, so taste before adding more salt.

15. 15

    Serve hot, garnished with fresh parsley.