Pour ½ tbsp olive oil into a large pan and put over a high heat. Add the pork and a good pinch of salt and pepper. Fry, turning, for 5 mins till browned all over.

Pour in 500ml boiling water to cover the pork. Add the bay leaf and the garlic clove (keep it whole, but peel it). Turn the heat down to a simmer. Cover and cook for 30 mins.

While the pork simmers, rinse the rice under cold water and tip it into a large pan. Pour in 400ml boiling water. Add a pinch of salt. Cover, bring to the boil, then turn the heat down. Simmer for 25 mins till all the water is absorbed. Take off the heat. Set aside, lid on, to steam in the pan.

While the rice and the pork cook, peel and finely chop the onion. Halve the pepper and scoop out the seeds. Finely chop it. Finely chop 2 tomatoes. Stir in 2 tbsp red wine vinegar and some salt and pepper to make a tomato salsa. Set aside.

Drain the black beans. Roughly chop the other 2 tomatoes. When the pork has cooked for 30 mins, squash the garlic clove roughly in the pan. Add the beans and tomatoes to the pan with 1 tsp smoked paprika. Simmer, uncovered, for a further 10 mins to thicken.

While the pork and beans simmer, finely shred half the cabbage (use the rest in a stir-fry or salad), discarding any really thick cores. Add the shredded cabbage to the rice. Clamp the lid back on and set aside to keep warm.

Pour ½ tbsp olive oil into a frying pan and set over a medium -high heat. Add the breadcrumbs , 1 tsp smoked paprika and a little salt. (This is similar to farofa, made with cassava flour.) Fry for 2-3 mins, stirring, till golden brown.

Heap the rice and cabbage on 2 warm plates. Top with the pork feijoada and the tomato salsa. Sprinkle with fried breadcrumbs. Serve with orange wedges for squeezing.