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.
O rețetă originală de Forkin
- Durată totală
- 1 oră 40 min.
- Porții
- 6
- Dificultate
- Medie
Informații despre alergeni: poate conține sulfiți. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.
Pregătirea ingredientelor
Ingrediente
Ingrediente
- 500 gpork shoulder, cut into 1cm cubes
- 250 gpork liver, cut into 1cm cubes
- 250 gpork heart, cut into 1cm cubes
- 1 buc.yellow onion, finely chopped
- 4 cățelgarlic, minced
- 1 buc.green bell pepper, finely chopped
- 2 lingurăvegetable oil
- 2 lingurătomato paste
- 1 buc.red chili, finely minced, seeds removed for less heat
- 1 lingurițăground cumin
- 1 buc.bay leaf
- 0,5 lingurițăblack pepper, freshly ground
- 120 mlwhite wine vinegar
- 500 mlpork broth, or water
- 1 lingurițăsalt, or to taste
garnish
- 0,25 canăfresh cilantro, chopped(opțional)
Ustensile
wooden spoon · colander · cutting board · knife · large pot or dutch oven
Mod de preparare
Pas cu pas
- 1
Place the cubed pork shoulder and heart in a large pot and cover with water. Bring to a boil.
Aproximativ 5 min.
Nota bucătarului: Using a large enough pot prevents boiling over.
- 2
Reduce the heat and simmer the pork shoulder and heart for 15 minutes.
Aproximativ 15 min.
- 3
Add the cubed pork liver to the pot and continue to simmer for another 5 minutes.
Aproximativ 5 min.
Nota bucătarului: 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.
Aproximativ 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.
Aproximativ 7 min.
- 6
Stir in the minced garlic and red chili, and cook for one minute until fragrant.
Aproximativ 1 min.
Nota bucătarului: 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.
Aproximativ 1 min.
Nota bucătarului: 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.
Aproximativ 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.
Aproximativ 1 min.
Nota bucătarului: 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.
Aproximativ 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.
Aproximativ 30 min.
Nota bucătarului: 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.
Aproximativ 1 min.
- 13
Serve hot, garnished with fresh cilantro if desired.
Nota bucătarului: Sarapatel is excellent served over white rice or with crusty bread.
Păstrează gustul bun
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.