Sopa de Pedra
Ingredients
- 400 gRed bean (cooked and drained)
- 1 pcSemi-salted pig's ear (cleaned)
- 1 pcSemi-salted pig's foot (halved)
- 200 gSemi-salted pork belly (in large chunks)
- 1 pcChorizo (whole)
- 400 gPotato (in 2cm cubes)
- 2 pcCarrot (in thick rounds)
- 1 pcOnion (peeled)
- 2 pcGarlic (crushed)
- 2 pcBay leaf
- 200 gGreen cabbage (coarsely shredded)
- 2 LMineral water
- 1 pcMorcela (Portuguese blood sausage) (whole)
Method
A thick, velvety broth where red beans meet meltingly tender pork. The chorizo releases its red oil onto the surface, filling the air with a powerful smoky aroma.
- 1
Plunge the pork ear and foot into a pot of boiling water for 5 minutes. Drain and rinse with cold water to remove impurities and ensure a clean broth.
- 2
In a large pot, place the ear, foot, pork belly, whole onion, and garlic. Cover with mineral water. Simmer until the meat falls off the bone.
- 3
Add the carrots, whole chorizo, and whole morcela. When the chorizo and morcela are firm and swollen, remove them to slice into rounds. Toss the diced potatoes into the fatty broth.
- 4
Stir in the beans and shredded cabbage. Mash a few potato cubes against the side with the back of the ladle to thicken the sauce. The broth should coat the spoon.
Frequently asked questions
How do you get this dish right?
- Don't forget to put a clean stone at the bottom of the pot to respect the tradition.
- If the broth is too thin, mash a ladleful of beans and potatoes to thicken it.
- Make it the day before; it's even better when the flavors have infused overnight.
How long does this dish keep?
Keep for 3 days in the refrigerator in an airtight container. Add a splash of water when reheating as it thickens significantly.
