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.
Een origineel recept van Forkin
- Totale tijd
- 1 uur 40 min
- Porties
- 6
- Moeilijkheid
- Gemiddeld
Allergeneninformatie: kan sulfieten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.
Mise-en-place
Ingrediënten
Ingrediënten
- 500 gpork shoulder, cut into 1cm cubes
- 250 gpork liver, cut into 1cm cubes
- 250 gpork heart, cut into 1cm cubes
- 1 styellow onion, finely chopped
- 4 teentjegarlic, minced
- 1 stgreen bell pepper, finely chopped
- 2 elvegetable oil
- 2 eltomato paste
- 1 stred chili, finely minced, seeds removed for less heat
- 1 tlground cumin
- 1 stbay leaf
- 0,5 tlblack pepper, freshly ground
- 120 mlwhite wine vinegar
- 500 mlpork broth, or water
- 1 tlsalt, or to taste
garnish
- 0,25 kopjefresh cilantro, chopped(optioneel)
Keukengerei
wooden spoon · colander · cutting board · knife · large pot or dutch oven
De bereidingswijze
Stap voor stap
- 1
Place the cubed pork shoulder and heart in a large pot and cover with water. Bring to a boil.
Ongeveer 5 min
Tip van de kok: Using a large enough pot prevents boiling over.
- 2
Reduce the heat and simmer the pork shoulder and heart for 15 minutes.
Ongeveer 15 min
- 3
Add the cubed pork liver to the pot and continue to simmer for another 5 minutes.
Ongeveer 5 min
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 7 min
- 6
Stir in the minced garlic and red chili, and cook for one minute until fragrant.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 30 min
Tip van de kok: 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.
Ongeveer 1 min
- 13
Serve hot, garnished with fresh cilantro if desired.
Tip van de kok: Sarapatel is excellent served over white rice or with crusty bread.
Goed bewaren
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.