Brazilian Feijoada

The day before, choose the beans and place it in a deep container. Add plenty of water and soak for about 12 hours, changing the water 3 to 4 times.
Cut the dried meat into pieces, remove the fats and place in a container. Cover with water and soak for 12 hours, changing the water 3 to 4 times.
The next day, cut the bacon into large cubes. Separate a small portion for the sauté and cut into small pieces.
Cut the pork chop into pieces, following the line between the bones. Reserve.
Drain the water from the dried meat and place the meat in a pan. Cover with water and heat. When it boils, drain the water and cover again with cold water.
Bring to the boil again. Drain the water and set aside.
Drain the water from the beans and place it in a large pot. Cover with plenty of water and place on high heat until boiling.
In the meantime, wash the orange very well under running water.
When the beans boil, turn the heat down, add the orange peel and the dried meat.
After 30 minutes, add the reserved chops.
Wait another 30 minutes and add the smoked meat. Remove the orange at that time.
Then add the sausages and bacon. Cook for 90 minutes or until the meat and beans are tender.
Chop the onion, garlic and the green smell.
Put a large skillet over a low heat, drizzle with a little oil and add the chopped bacon.
Then add the onion and sauté. Add the garlic and let it sauté. Add the green smell, the cumin, the paprika, the chopped chilli and stir well.
Remove a bean scoop without the broth and pour it on a plate. Knead with a fork until it forms a porridge.
Put the bean porridge in the pan with the sauté and stir well. If necessary, add a little broth.
Pass the stew with the porridge to the feijoada pan, mix and cook a few more minutes. Taste and rectify seasonings, especially salt and pepper.
Remove the sausages, cut them into thin slices and place the slices in the feijoada pan.
Let the feijoada heat up and serve immediately.
Serve with white rice, braised cabbage, farofa, fried cassava and orange slices.
For braised cabbage, wash the cabbage very well under running water.
Remove the stems and stack the leaves, rolling them like a cigar. Then cut the cabbage into thin slices.
Place a large, non-stick frying pan to heat over a low heat.
Pour the oil and bacon and sauté, stirring constantly.
Add the onion, sauté and add the garlic to sauté.
Place the chopped cabbage in the frying pan and sauté, stirring constantly, until the cabbage starts to wither.
Season with salt and mix well.
Remove the cabbage from the frying pan, still green, and serve.
For the sauce, mix all the ingredients and accompany the feijoada.