Feijoada macaense is the Macanese spin on the Portuguese (and Brazilian) bean-and-pork stew. It is lightened and re-spiced for local Cantonese palates, with the addition of balichão, tropical curry spices, and sometimes coconut, which gives it a looser texture and a different aromatic profile from the heavy Portuguese original. It is a fusion of Portuguese, Brazilian and Cantonese traditions in a single pot, a staple of the Macanese table.
Soft, creamy beans in a rich, savoury, faintly spiced broth studded with pork and chouriço, the balichão giving a deep umami, the texture looser than the Brazilian version. Eaten with rice, it is hearty, warming and the Macanese comfort pot.
The beans are soaked overnight, then simmered long and slow with pork, chouriço, onion, garlic and the Macanese additions of balichão and a touch of curry spice. The long cook breaks down the beans into a thick, creamy broth, while the chouriço and balichão give deep flavour. The Macanese version is looser and lighter than the thick Brazilian feijoada, with the tropical spices giving a different aromatic profile.
Variations
A coconut version adds coconut milk. Some include pig's ear.
On the Palate
Where Feijoada Macaense sits in the Macanese flavor cloud
Ingredients
Serves 8How it's made
6 steps · 30 min
- 15 min
Soak 400g red beans overnight; drain.
- 28 min
In a pot, fry 1 chopped onion, 4 cloves garlic and 150g sliced chouriço in 2 tbsp oil 5 minutes.
- 35 min
Add 400g diced pork, the drained beans, 1 tsp balichão, 1 tsp curry powder and 1.5 litres water.
- 430 min
Simmer covered 90 minutes until the beans are creamy and the pork tender.
Watch outSimmer covered 90 minutes until the beans go creamy and break down into the broth — that's what thickens it; still-firm beans mean a thin, watery stew.
- 510 min
Uncover and simmer 20 minutes more to thicken.
- 64 min
Season with salt; serve hot with rice.
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