Shellfish Feijoada

This recipe is inspired by a dish I ate at Nomangue, a restaurant located in Botafogo, a neighbourhood in Rio that is now crowded with cool chefs and trendy bistros. The original recipe includes carne seca (dried meat), which you braise and then pull apart. I simplified things a bit by leaving it out, as the recipe already calls for an extensive list of proteins. I like to cut the pork into small cubes so that it comes out tender but without completely falling apart. Like every good