Main CourseDinner

Sarapatel

Name: Sarapatel
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 6 servings
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 pcs yellow onion finely chopped; 4 clove garlic minced; 1 pcs green bell pepper finely chopped; 2 tbsp vegetable oil; 2 tbsp tomato paste; 1 pcs red chili finely minced, seeds removed for less heat; 1 tsp ground cumin; 1 pcs bay leaf; 0.5 tsp black pepper freshly ground; 120 ml white wine vinegar; 500 ml pork broth or water; 1 tsp salt or to taste; 0.25 cup fresh cilantro chopped (optional)

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.

An original recipe by Forkin

Total time: 1 hr 40 min
Serves: 6
Difficulty: Medium

Gluten-free

Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gpork shoulder, cut into 1cm cubes
250 gpork liver, cut into 1cm cubes
250 gpork heart, cut into 1cm cubes
1 pcsyellow onion, finely chopped
4 clovegarlic, minced
1 pcsgreen bell pepper, finely chopped
2 tbspvegetable oil
2 tbsptomato paste
1 pcsred chili, finely minced, seeds removed for less heat
1 tspground cumin
1 pcsbay leaf
0.5 tspblack pepper, freshly ground
120 mlwhite wine vinegar
500 mlpork broth, or water
1 tspsalt, or to taste

garnish

0.25 cupfresh cilantro, chopped(optional)

Equipment

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

The method

Step by step

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

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

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