1/3 cup of olive oil
3 large onions, chopped
4 cloves of garlic, mashed
800g pork shoulder
1kg beef brisket
1kg pork ribs
500g smoked sausage
300g bacon
350g tripe
500g smoked linguiça
2 salted pork hams, marinated overnight
3 1/2 liters of water
2 sweet potatoes
10 okra pods
8 jiló fruit
24 quiabos
1 small cabbage head
4 sweet potatoes
500g abobora
1/3 cup of olive oil
3 large onions, chopped
4 cloves of garlic, mashed
800g pork shoulder
1kg beef brisket
1kg pork ribs
500g smoked sausage
300g bacon
350g tripe
500g smoked linguiça
2 salted pork hams, marinated overnight
3 1/2 liters of water
2 sweet potatoes
10 okra pods
8 jiló fruit
24 quiabos
1 small cabbage head
4 sweet potatoes
500g abobora
Fry the onion and garlic in olive oil for 5 minutes
Add fresh meats, seasoned with salt and pepper, and smoked sausage
Continue frying for 30 minutes
Add water and let it cook until the meat is almost tender, but not quite
It's time to add bacon, pork ribs, tripe, linguiça, and paio, which take less time to cook
So everything will be ready at the same time
Remove all meats from the pot and keep them warm
Use the broth from the meat to cook the vegetables
Remove some and others in the rhythm as they become ready and arrange them on a platter beside the meat
To accompany this stew, Bahians do not dispense with a pirão prepared in the following way
Dissolve 1 cup of cassava flour in 2 cups of water
Heat it up and wait for it to thicken, stirring well
Add the broth from the stew gradually until the pirão takes on a light consistency
