Main CourseDinner

Sarapatel

Name: Sarapatel
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 6 racions
Cuisine: brazilian, portuguese
Ingredients: 500 g pork shoulder cut into 1cm cubes; 250 g pork liver cut into 1cm cubes; 250 g pork heart cut into 1cm cubes; 1 u yellow onion finely chopped; 4 gra garlic minced; 1 u green bell pepper finely chopped; 2 cs vegetable oil; 2 cs tomato paste; 1 u red chili finely minced, seeds removed for less heat; 1 ct ground cumin; 1 u bay leaf; 0,5 ct black pepper freshly ground; 120 ml white wine vinegar; 500 ml pork broth or water; 1 ct salt or to taste; 0,25 tassa fresh cilantro chopped (opcional)

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.

Una recepta original de Forkin

Temps total: 1 h 40 min
Racions: 6
Dificultat: Mitjana

Sense gluten

Informació sobre al·lèrgens: pot contenir sulfits. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

500 gpork shoulder, cut into 1cm cubes
250 gpork liver, cut into 1cm cubes
250 gpork heart, cut into 1cm cubes
1 uyellow onion, finely chopped
4 gragarlic, minced
1 ugreen bell pepper, finely chopped
2 csvegetable oil
2 cstomato paste
1 ured chili, finely minced, seeds removed for less heat
1 ctground cumin
1 ubay leaf
0,5 ctblack pepper, freshly ground
120 mlwhite wine vinegar
500 mlpork broth, or water
1 ctsalt, or to taste

garnish

0,25 tassafresh cilantro, chopped(opcional)

Estris

wooden spoon · colander · cutting board · knife · large pot or dutch oven

Elaboració

Pas a pas

1
Place the cubed pork shoulder and heart in a large pot and cover with water. Bring to a boil.
Uns 5 min
Nota de cuina: Using a large enough pot prevents boiling over.
2
Reduce the heat and simmer the pork shoulder and heart for 15 minutes.
Uns 15 min
3
Add the cubed pork liver to the pot and continue to simmer for another 5 minutes.
Uns 5 min
Nota de cuina: 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.
Uns 2 min
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.
Uns 7 min
6
Stir in the minced garlic and red chili, and cook for one minute until fragrant.
Uns 1 min
Nota de cuina: 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.
Uns 1 min
Nota de cuina: 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.
Uns 4 min
9
Pour in the white wine vinegar to deglaze the pot, scraping any browned bits from the bottom. Let it cook for a minute.
Uns 1 min
Nota de cuina: 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.
Uns 5 min
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.
Uns 30 min
Nota de cuina: 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.
Uns 1 min
13
Serve hot, garnished with fresh cilantro if desired.
Nota de cuina: Sarapatel is excellent served over white rice or with crusty bread.

Conservació

Com conservar-ho

Store leftovers in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently on the stovetop over medium-low heat until warmed through, adding a splash of water if the sauce is too thick.