Sarapatel
Sarapatel is a hearty and deeply savory stew with Portuguese roots, now a staple in northeastern Brazil. It features a mix of pork meat and offal, slow-simmered in a tangy, spicy sauce flavored with vinegar, chili, and cumin. This rich dish is traditionally served with rice or crusty bread to soak up the flavorful sauce.
وصفة أصلية من Forkin
- الوقت الإجمالي
- 1 س 40 د
- عدد الحصص
- 6
- الصعوبة
- متوسطة
معلومات مسببات الحساسية: قد تحتوي على كبريتيت. تحقّق دائمًا من عبوات المكوّنات إذا كنت تعاني حساسية.
تحضير المكوّنات
المكوّنات
المكوّنات
- 500 gpork shoulder, cut into 1cm cubes
- 250 gpork liver, cut into 1cm cubes
- 250 gpork heart, cut into 1cm cubes
- 1 قطعةyellow onion, finely chopped
- 4 فصgarlic, minced
- 1 قطعةgreen bell pepper, finely chopped
- 2 ملعقة كبيرةvegetable oil
- 2 ملعقة كبيرةtomato paste
- 1 قطعةred chili, finely minced, seeds removed for less heat
- 1 ملعقة صغيرةground cumin
- 1 قطعةbay leaf
- 0.5 ملعقة صغيرةblack pepper, freshly ground
- 120 mlwhite wine vinegar
- 500 mlpork broth, or water
- 1 ملعقة صغيرةsalt, or to taste
garnish
- 0.25 كوبfresh cilantro, chopped(اختياري)
الأدوات
wooden spoon · colander · cutting board · knife · large pot or dutch oven
طريقة التحضير
خطوة بخطوة
- 1
Place the cubed pork shoulder and heart in a large pot and cover with water. Bring to a boil.
حوالي 5 د
ملاحظة الطاهي: Using a large enough pot prevents boiling over.
- 2
Reduce the heat and simmer the pork shoulder and heart for 15 minutes.
حوالي 15 د
- 3
Add the cubed pork liver to the pot and continue to simmer for another 5 minutes.
حوالي 5 د
ملاحظة الطاهي: Liver cooks much faster than other cuts, so adding it later prevents it from becoming tough and rubbery.
- 4
Drain all the parboiled meat in a colander and set aside.
حوالي 2 د
- 5
In the same pot or a large Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and bell pepper and sauté until softened, about 5-7 minutes.
حوالي 7 د
- 6
Stir in the minced garlic and red chili, and cook for one minute until fragrant.
حوالي 1 د
ملاحظة الطاهي: Be careful not to burn the garlic, which can make the dish taste bitter.
- 7
Add the tomato paste, ground cumin, and black pepper. Cook for another minute, stirring constantly.
حوالي 1 د
ملاحظة الطاهي: Toasting the spices and tomato paste deepens their flavor.
- 8
Return the parboiled meats to the pot and stir to coat them in the aromatic mixture. Sauté for 3-4 minutes.
حوالي 4 د
- 9
Pour in the white wine vinegar to deglaze the pot, scraping any browned bits from the bottom. Let it cook for a minute.
حوالي 1 د
ملاحظة الطاهي: Deglazing adds a huge amount of flavor to the final stew.
- 10
Add the pork broth and the bay leaf. Bring the mixture to a boil, then reduce the heat to low.
حوالي 5 د
- 11
Cover the pot and let the stew simmer gently for 25-30 minutes, or until the meat is very tender and the sauce has thickened.
حوالي 30 د
ملاحظة الطاهي: Stir occasionally to prevent the stew from sticking to the bottom of the pot.
- 12
Remove the bay leaf and season with salt to taste. Stir well.
حوالي 1 د
- 13
Serve hot, garnished with fresh cilantro if desired.
ملاحظة الطاهي: Sarapatel is excellent served over white rice or with crusty bread.
حافظ على جودتها
Store leftovers in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat until warmed through, adding a splash of water if the sauce is too thick.