Molecular Gastronomy Feijoada

Ingredients

While the traditional Feijoada is a hearty stew of black beans, pork, and various meats, our molecular gastronomy version focuses on transforming the ingredients into unique textures and presentations. By utilizing modern culinary techniques, we aim to elevate the flavors and create an entirely new dining experience. We alse have the original recipe for Feijoada (Brazil), so you can check it out.

• 200g (7 oz) black bean gel spheres 200g (7 oz) black bean gel spheres
• 150g (5.3 oz) sous vide pork belly, thinly sliced 150g (5.3 oz) sous vide pork belly, thinly sliced
• 100g (3.5 oz) smoked sausage foam 100g (3.5 oz) smoked sausage foam
• 50g (1.8 oz) crispy pork crackling 50g (1.8 oz) crispy pork crackling
• 30g (1 oz) collard greens powder 30g (1 oz) collard greens powder
• 20g (0.7 oz) orange gel cubes 20g (0.7 oz) orange gel cubes
• 10g (0.35 oz) farofa soil 10g (0.35 oz) farofa soil
• 5g (0.2 oz) pickled chili threads 5g (0.2 oz) pickled chili threads

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (total), 8g (saturated)
• Carbohydrates: 35g (total), 5g (sugars)
• Protein: 20g
• Fiber: 8g
• Salt: 2g

Preparation

1. 1.
   Prepare the black bean gel spheres using spherification techniques and set aside.
2. 2.
   Sous vide the pork belly at 65°C (149°F) for 12 hours, then slice it thinly.
3. 3.
   Create the smoked sausage foam by blending smoked sausage with a foaming agent and aerating it using a whipping siphon.
4. 4.
   Prepare the crispy pork crackling by frying pork skin until crispy and set aside.
5. 5.
   Dehydrate collard greens until brittle, then grind into a fine powder.
6. 6.
   Create orange gel cubes by mixing orange juice with agar-agar and setting it in a mold.
7. 7.
   Make farofa soil by toasting cassava flour with butter until golden brown.
8. 8.
   Finally, pickle chili threads in vinegar for added tanginess.

Treat your ingredients with care...

• Black bean gel spheres — Handle them gently to maintain their shape.
• Sous vide pork belly — Ensure the pork belly is properly sealed before sous vide cooking.
• Smoked sausage foam — Use a high-quality smoked sausage for the best flavor.
• Collard greens powder — Store in an airtight container to maintain its crispness.
• Orange gel cubes — Adjust the sweetness of the orange juice according to personal preference.

Tips & Tricks

• Experiment with different textures and presentations to create your own unique molecular gastronomy Feijoada.
• Substitute the pork belly with sous vide chicken or tofu for a vegetarian version.
• Enhance the smoky flavor of the sausage foam by using a smoking gun.
• Add a touch of acidity to the dish by incorporating a squeeze of lime juice.
• Serve the dish on a visually appealing plate to enhance the overall dining experience.

Serving advice

Serve the Molecular Gastronomy Feijoada as a visually stunning and interactive dish. Arrange the various components on a plate, allowing guests to mix and match flavors and textures according to their preferences. Encourage them to explore the different elements and enjoy the innovative presentation.

Presentation advice

Create an artistic presentation by arranging the black bean gel spheres, thinly sliced pork belly, and orange gel cubes in a visually appealing pattern. Sprinkle the collard greens powder and farofa soil around the plate for added texture. Top it off with the smoked sausage foam and garnish with crispy pork crackling and pickled chili threads.