Farofa

Serves 6-8

• 1 small smoked ham hock
• 1 onion
• 2 cloves garlic
• 1 tsp peppercorns
• 1 bay leaf
• 400g dried black beans
• 5 cloves garlic
• 1 whole red chilli
• 300g pork shoulder
• 300g pork belly
• 300g smoked sausage
• 300g chorizo
• 300g pork ribs
• 1 tbsp olive oil
• 150g pancetta
• 1 pigs trotter
• 3 onions
• 4 cloves garlic
• 2 bay leaves
• 1 pinch dry thyme
• 2 tsp smoked paprika
• 2 tsp red wine vinegar
• 2 onions
• 2 tbsp olive oil
• 3 bunches spring greens
• 0 finely shredded
• 0 black pepper
• 200g tinned chopped tomatoes
• 1 bunch spring onions
• 1 clove garlic
• 2 tbsp flat-leaf parsley
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 2 red chillies
• 0 black pepper
• 70g butter
• 2 tbsp olive oil
• 1 onion
• 200g cassava flour
• 1 pinch salt

Step 1
But remove all such extremities before serving if you have squeamish guests.

Step 2
And leave them out altogether if you’re squeamish yourself.

Step 3
The day before, rinse the hock in plenty of cold water.

Step 4
Put in a pan with the onion and garlic, the peppercorns and the bay leaf.

Step 5
Bring up to the boil and simmer for about 3 hours or until the meat pulls away easily from the ham bone.

Step 6
Allow the meat to cool down in the stock.

Step 7
Refrigerate overnight, keeping the ham stock.

Step 8
Soak the beans overnight in plenty of cold water.

Step 9
Then, on the day, prepare the following:

Step 10
Put your beans in a pan with the soaking water.

Step 11
Add the whole cloves of garlic and chilli and bring up to the boil.

Step 12
Simmer for about an hour or until the beans are almost cooked through.

Step 13
Season well.

Step 14
Cut the pieces of pork shoulder and belly into 2-3cm chunks along with the sausages and chorizo.

Step 15
Add the ribs: these can be split into single pieces or cooked whole.

Step 16
Heat the oil in a large pan.

Step 17
Remove from the pan with a slotted spoon and add the onions, garlic, herbs and paprika.

Step 18
Stir well and cook over a medium heat for about 10 minutes.

Step 19
Return the pork pieces and the trotter to the pan, leaving the sausages and bacon to one side.

Step 20
Add about 500ml of the reserved ham-hock stock to the pan and bring up to the boil.

Step 21
Cover and simmer for an hour.

Step 22
Add the rest of the meat to the pan along with the cooked beans.

Step 23
Stir well and simmer for another hour or until the pork pieces are tender.

Step 24
If the sauce seems watery, turn the heat up and reduce for a few minutes to concentrate the flavour.

Step 25
Pick any meat off your precooked ham hock and add it and the vinegar to the stew.

Step 26
Check seasoning and serve.

Step 27
Cook the onions in the olive oil for 5 minutes in a large pan over a medium heat.

Step 28
Add the washed greens and turn up the heat.

Step 29
Stir well and allow the greens to wilt into the onions.

Step 30
Season and turn the heat down.

Step 31
Cover and allow to gently cook for 5 minutes or until tender.

Step 32
Mix together all the ingredients in a bowl.

Step 33
Melt the butter and oil in a large, heavy-based frying pan.

Step 34
Cook the onion for 5 minutes before tipping in the flour.

Step 35
Turn the heat down and cook the the flour for about 10 minutes, stirring constantly so the flour becomes slightly toasted and crunchy.