Main CourseDinner

Sarapatel

Name: Sarapatel
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 6 portioner
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 stk. yellow onion finely chopped; 4 fed garlic minced; 1 stk. green bell pepper finely chopped; 2 spsk. vegetable oil; 2 spsk. tomato paste; 1 stk. red chili finely minced, seeds removed for less heat; 1 tsk. ground cumin; 1 stk. bay leaf; 0,5 tsk. black pepper freshly ground; 120 ml white wine vinegar; 500 ml pork broth or water; 1 tsk. salt or to taste; 0,25 kop fresh cilantro chopped (valgfrit)

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.

En original opskrift af Forkin

Tid i alt: 1 t. 40 min.
Portioner: 6
Sværhedsgrad: Mellem

Glutenfri

Allergenoplysninger: kan indeholde sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

500 gpork shoulder, cut into 1cm cubes
250 gpork liver, cut into 1cm cubes
250 gpork heart, cut into 1cm cubes
1 stk.yellow onion, finely chopped
4 fedgarlic, minced
1 stk.green bell pepper, finely chopped
2 spsk.vegetable oil
2 spsk.tomato paste
1 stk.red chili, finely minced, seeds removed for less heat
1 tsk.ground cumin
1 stk.bay leaf
0,5 tsk.black pepper, freshly ground
120 mlwhite wine vinegar
500 mlpork broth, or water
1 tsk.salt, or to taste

garnish

0,25 kopfresh cilantro, chopped(valgfrit)

Udstyr

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

Fremgangsmåde

Trin for trin

1
Place the cubed pork shoulder and heart in a large pot and cover with water. Bring to a boil.
Ca. 5 min.
Kokkens note: Using a large enough pot prevents boiling over.
2
Reduce the heat and simmer the pork shoulder and heart for 15 minutes.
Ca. 15 min.
3
Add the cubed pork liver to the pot and continue to simmer for another 5 minutes.
Ca. 5 min.
Kokkens note: 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.
Ca. 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.
Ca. 7 min.
6
Stir in the minced garlic and red chili, and cook for one minute until fragrant.
Ca. 1 min.
Kokkens note: 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.
Ca. 1 min.
Kokkens note: 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.
Ca. 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.
Ca. 1 min.
Kokkens note: 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.
Ca. 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.
Ca. 30 min.
Kokkens note: 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.
Ca. 1 min.
13
Serve hot, garnished with fresh cilantro if desired.
Kokkens note: Sarapatel is excellent served over white rice or with crusty bread.

Bevar den gode smag

Opbevaring

Store leftovers in an airtight container in the refrigerator.

Genopvarmning

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