Portuguese Feijoada

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1. 1Step 1: Start the night before you plan to cook. If your pigs feet are whole, take a cleaver or heavy chefs knife and hack several slits through the skin into the feet, to allow fat and collagen to cook out. If the feet are split this isn't necessary.
2. 2Step 2: Generously salt the trotters, ribs and pork belly, and refrigerate overnight to allow the salt to penetrate. If using dry beans, soak them overnight as well.
3. 3Step 3: The next day, place salted trotters in a pot and cover with water. Bring to a boil, skim, reduce heat and simmer, covered, for 2 hours or so, until meat is tender. If using dry beans, cook your soaked beans in a separate pot at this time.
4. 4Step 4: When feet are cooked, remove them from the broth and set aside to cool. Reserve the broth. When cool enough to handle, remove meat from the bone. Discard the bones and chop meat and fat into small pieces.
5. 5Step 5: Heat olive oil in a stock pot or very large dutch oven over medium heat. Add bacon and cook for a few minutes, until the fat renders. Remove bacon and set aside.
6. 6Step 6: Brown ribs in bacon fat, working in batches if necessary. Set aside.
7. 7Step 7: Brown the pork belly.
8. 8Step 8: Add onion and saute for a couple minutes. Add garlic and paprika, and continue to saute until the onion is soft and golden.
9. 9Step 9: Deglaze with white wine, raise heat to high, and cook until wine has nearly evaporated.
10. 10Step 10: Add bay leaves, pork broth, crushed tomato, parsley, cumin, carrots, cabbage, chorizo, bacon, ribs, pork belly and meat from trotters. Bring to a boil, reduce heat, and simmer for 30 minutes or so.
11. 11Step 11: Add beans and blood sausage and continue to cook for another 20-30 minutes until everything is tender and flavors have blended. Once you have added the blood sausage try to stir gently to avoid breaking up the sausage.
12. 12Step 12: Season to taste with salt and pepper. Serve with rice.