Pork Belly with Feijoada Salsa Recipe
This pork belly with feijoada salsa recipe combines slow-roasted pork belly with a vibrant black bean salsa inspired by Brazilian feijoada and bright citrus elements. Featured on CombiNation hosted by Bianca Osbourne, this dish blends rich, tender pork with fresh herbs, beans, and lime crema for a balanced fusion plate that highlights both depth and brightness in every bite.
The Inspiration
This dish draws inspiration from Brazil’s iconic feijoada, a hearty black bean stew traditionally paired with pork, alongside Ethiopian-influenced seasoning approaches that emphasize layering and balance. The pork belly is slowly cooked to achieve a melt-in-your-mouth texture, while the feijoada salsa introduces freshness through citrus, herbs, and aromatics. Orange segments add a subtle sweetness that complements the savory richness of the pork. Through CombiNation, Bianca Osbourne presents a dish that merges comfort food traditions with a modern plated presentation, showcasing how global cuisines can intersect in both flavor and technique.
Ingredients
Roast Pork Belly
- 1 pound (454 g) pork belly, skin removed
- 1 teaspoon (5 ml) ground coriander
- 1 teaspoon (5 ml) paprika
- Salt and pepper
Feijoada Salsa
- 2 cups (470 ml) cooked black beans
- 1 cup (240 ml) small dice, cored and seeded tomato
- ½ cup (120 ml) small dice red onion
- ½ cup (120 ml) quartered orange supremes
- ½ bunch cilantro, chopped
- 1 jalapeno, minced
- 1 clove garlic minced
- 1 lime, juice
- Salt and pepper
To serve
- Lime crema (sour cream and lime juice), Pork Belly, Feijoada Salsa, whole orange segments
Method
For the pork belly
- Preheat oven to 225 F (105 C).
- Season pork belly all over with coriander, paprika, salt, and pepper. Wrap tightly in parchment and foil, place packet in a roasting pan.
- Roast in the preheated oven for 9-10 hours until tender.
- Cool completely in the package, for 2 hours, then un-wrap.
- Cut into perfect squares with 1-1 ½ inch (2.5-4 cm) sides.
For the Salsa
- Combine black beans, tomato, onion, orange, cilantro, jalapeno, garlic, and lime. Season with salt and pepper. Toss together and reserve.
To Serve
- Select a cast iron pan with a lid and heat over medium heat. When hot, sear the pork belly, about 30 seconds per side, until golden brown on all sides. Take care not to render out the fat.
- Place a dollop of lime crema on the left side of a dark plate. Hit the dollop with the back of a clean spoon in the direction of the right side of the plate to cause an artful splash.
- Place 3 spoonful’s of black bean salsa in different parts of the dish. Arrange 3-5 seared pork belly cubes beside the salsa.
- Scatter 3-4 orange segments in empty sections of the plate.
Serving Suggestions
This pork belly with feijoada salsa recipe is best served as a composed main course for lunch or dinner, particularly in a multi-course tasting or shared dining setting. The richness of the pork belly pairs well with the acidity of lime crema and the freshness of citrus and herbs in the salsa. It can be complemented with simple sides such as steamed rice, grilled vegetables, or flatbreads to round out the meal. Beverage pairings such as medium-bodied red wines, citrus-forward cocktails, or refreshing non-alcoholic drinks enhance the balance between the dish’s richness and acidity. Its layered flavors and vibrant presentation make it suitable for both casual entertaining and elevated dining experiences.
Final Thoughts
This pork belly with feijoada salsa recipe highlights the harmony between slow-cooked richness and fresh, vibrant accompaniments. The combination of tender pork, hearty black beans, citrus, and herbs creates a dish that is both comforting and refreshing. Featured on CombiNation with Bianca Osbourne, it demonstrates how traditional elements from Brazilian cuisine can be reinterpreted through a fusion lens to create a modern, visually striking plate that delivers depth, contrast, and balance.