2 chorizo sausages, thickly sliced
⅓ cup olive oil
500g pork belly, diced
1 brown onion, finely chopped
2 garlic cloves, crushed
2 long red chillies, finely chopped
2 tsp smoked paprika
2 bay leaves
1 smoked ham hock
800g tomatoes, diced
2 cups chicken stock
1 orange, zest and juice
1 cup soaked black turtle beans
1½ cups sourdough breadcrumbs
Heat a flameproof casserole pan over medium-high heat. Add chorizo; cook, turning, until browned. Transfer to a bowl. Heat 1 tablespoon of oil. Add half the pork; cook, turning, until browned. Transfer to bowl. Repeat with remaining pork.
Heat 1 tablespoon of oil. Add onion; fry for 5 minutes. Add garlic, chilli, paprika and bay leaves; cook, stirring, for 1 minute. Return chorizo and pork to pan with ham hock, tomatoes, stock, orange zest and juice. Add drained beans, bring to the boil. Reduce heat to low. Cook, covered, for 1½ hours.
Remove ham hock, cool for 5 minutes. Coarsely shred the meat. Discard bone, return ham to stew. Season.
Heat remaining oil in a frying pan. Add breadcrumbs; fry until golden. Divide feijoada among bowls, sprinkle with breadcrumbs. Serve.