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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 1 godz. 40 min
- Porcje
- 6
- Trudność
- Średni
Informacja o alergenach: może zawierać siarczyny. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
Składniki
- 500 gpork shoulder, cut into 1cm cubes
- 250 gpork liver, cut into 1cm cubes
- 250 gpork heart, cut into 1cm cubes
- 1 szt.yellow onion, finely chopped
- 4 ząbekgarlic, minced
- 1 szt.green bell pepper, finely chopped
- 2 łyżkavegetable oil
- 2 łyżkatomato paste
- 1 szt.red chili, finely minced, seeds removed for less heat
- 1 łyżeczkaground cumin
- 1 szt.bay leaf
- 0,5 łyżeczkablack pepper, freshly ground
- 120 mlwhite wine vinegar
- 500 mlpork broth, or water
- 1 łyżeczkasalt, or to taste
garnish
- 0,25 szklankafresh cilantro, chopped(opcjonalnie)
Sprzęt
wooden spoon · colander · cutting board · knife · large pot or dutch oven
Sposób przygotowania
Krok po kroku
- 1
Place the cubed pork shoulder and heart in a large pot and cover with water. Bring to a boil.
Około 5 min
Wskazówka kucharza: Using a large enough pot prevents boiling over.
- 2
Reduce the heat and simmer the pork shoulder and heart for 15 minutes.
Około 15 min
- 3
Add the cubed pork liver to the pot and continue to simmer for another 5 minutes.
Około 5 min
Wskazówka kucharza: 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.
Około 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.
Około 7 min
- 6
Stir in the minced garlic and red chili, and cook for one minute until fragrant.
Około 1 min
Wskazówka kucharza: 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.
Około 1 min
Wskazówka kucharza: 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.
Około 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.
Około 1 min
Wskazówka kucharza: 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.
Około 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.
Około 30 min
Wskazówka kucharza: 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.
Około 1 min
- 13
Serve hot, garnished with fresh cilantro if desired.
Wskazówka kucharza: Sarapatel is excellent served over white rice or with crusty bread.
Przechowuj prawidłowo
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.