Grilled Whole Fish
Note: For best results, use as many different salted pork parts as available, though you can always make it with just a few. Straight up salt pork and slab bacon with some good sausage will be quite delicious. Farofa is fried manioc (yucca) flour. It can be found in Brazilian markets ready-to-eat, or make it yourself by toasted rough-ground yucca flour in a bit of oil in a skillet over medium heat until golden brown.
1 pound dried black beans, picked over
Kosher salt
1 pound salted pig parts – ears, trotters, salted pork fatback, slab bacon (see note), cut into 1/2 to 1-inch pieces, rinsed of excess salt
1 pound linguiça, longaniza, or South American chorizo (or a mix), cut into 1/2-inch thick slices
1/2 pound carne do sol or corned beef, cut into 1/2 to 1-inch chunks (optional)
1 large onion, diced fine
1 green bell pepper, core and seeds discarded, diced fine
6 scallions, white and light green parts only, sliced fine
1/2 cup chopped fresh cilantro leaves
1 large tomato, finely diced
3 bay leaves
To Serve:
Cooked rice
Orange wedges
Sauteed kale or shredded cabbage
Hot sauce
Farofa (see note)
Directions
Dissolve 1/4 cup kosher salt in a gallon of cold water. Add the beans and allow to soak overnight (at least 8 hours). Drain and rinse.
