Ingredients

Meats
2 lb. pig's feet (about 2 feet), split
1/2 lb. whole slabbacon
1-3/4 lb. smoked cured or freshbeef tongue
1-1/2 lb. uncookedcarne seca or corned beef
1-3/4 lb. pork butt
1 lb. beef bottom round roast
1-1/2 lb. pork spareribs
1/2 lb. linguiça (Portuguese sausage) or Italian sausage, skin pierced in four places
1/2 lb. paio (Brazilian pork blood sausage) or mild chorizo, skin pierced in four places
1/2 lb. smoked spicy sausage (kielbasa or andouille), skin pierced in four places
Beans
3 cups driedblack beans, washed, picked over
1 small onion, sliced
1 bay leaf
3 cloves garlic, chopped, divided
1/4 tsp. salt
1/4 tsp. black pepper
Sauce
2 Tbsp. oil or lard
1 large onion, finely chopped
1 medium tomato, peeled, seeded and chopped
1 cup orange juice
1 small red or green hotchili pepper, seeded, chopped

Description

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