Main CourseDinner

Sarapatel

Name: Sarapatel
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 6人分
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 個 yellow onion finely chopped; 4 片 garlic minced; 1 個 green bell pepper finely chopped; 2 大さじ vegetable oil; 2 大さじ tomato paste; 1 個 red chili finely minced, seeds removed for less heat; 1 小さじ ground cumin; 1 個 bay leaf; 0.5 小さじ black pepper freshly ground; 120 ml white wine vinegar; 500 ml pork broth or water; 1 小さじ salt or to taste; 0.25 カップ fresh cilantro chopped (お好みで)

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.

Forkinによるオリジナルレシピ

合計時間: 1 時間 40 分
人数: 6
難易度: 普通

グルテンフリー

アレルゲン情報： 亜硫酸塩を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

500 gpork shoulder, cut into 1cm cubes
250 gpork liver, cut into 1cm cubes
250 gpork heart, cut into 1cm cubes
1 個yellow onion, finely chopped
4 片garlic, minced
1 個green bell pepper, finely chopped
2 大さじvegetable oil
2 大さじtomato paste
1 個red chili, finely minced, seeds removed for less heat
1 小さじground cumin
1 個bay leaf
0.5 小さじblack pepper, freshly ground
120 mlwhite wine vinegar
500 mlpork broth, or water
1 小さじsalt, or to taste

garnish

0.25 カップfresh cilantro, chopped(お好みで)

調理器具

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

作り方

手順

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

おいしく保存

保存方法

Store leftovers in an airtight container in the refrigerator.

温め直し

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