Перейти к содержимому
Forkin
Все рецепты
Main CourseDinner

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.

Оригинальный рецепт от Forkin

Общее время
1 ч 40 мин
Порции
6
Сложность
Средне
Без глютена

Информация об аллергенах: может содержать сульфиты. При наличии аллергии всегда проверяйте упаковки ингредиентов.

Sarapatel

Подготовка

Ингредиенты

Ингредиенты

  • 500 gpork shoulder, cut into 1cm cubes
  • 250 gpork liver, cut into 1cm cubes
  • 250 gpork heart, cut into 1cm cubes
  • 1 шт.yellow onion, finely chopped
  • 4 зубчикgarlic, minced
  • 1 шт.green bell pepper, finely chopped
  • 2 ст. л.vegetable oil
  • 2 ст. л.tomato paste
  • 1 шт.red chili, finely minced, seeds removed for less heat
  • 1 ч. л.ground cumin
  • 1 шт.bay leaf
  • 0,5 ч. л.black pepper, freshly ground
  • 120 mlwhite wine vinegar
  • 500 mlpork broth, or water
  • 1 ч. л.salt, or to taste

garnish

  • 0,25 стаканfresh cilantro, chopped(необязательно)

Инвентарь

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

Приготовление

Шаг за шагом

  1. 1

    Place the cubed pork shoulder and heart in a large pot and cover with water. Bring to a boil.

    Около 5 мин

    Совет повара: Using a large enough pot prevents boiling over.

  2. 2

    Reduce the heat and simmer the pork shoulder and heart for 15 minutes.

    Около 15 мин

  3. 3

    Add the cubed pork liver to the pot and continue to simmer for another 5 minutes.

    Около 5 мин

    Совет повара: Liver cooks much faster than other cuts, so adding it later prevents it from becoming tough and rubbery.

  4. 4

    Drain all the parboiled meat in a colander and set aside.

    Около 2 мин

  5. 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.

    Около 7 мин

  6. 6

    Stir in the minced garlic and red chili, and cook for one minute until fragrant.

    Около 1 мин

    Совет повара: Be careful not to burn the garlic, which can make the dish taste bitter.

  7. 7

    Add the tomato paste, ground cumin, and black pepper. Cook for another minute, stirring constantly.

    Около 1 мин

    Совет повара: Toasting the spices and tomato paste deepens their flavor.

  8. 8

    Return the parboiled meats to the pot and stir to coat them in the aromatic mixture. Sauté for 3-4 minutes.

    Около 4 мин

  9. 9

    Pour in the white wine vinegar to deglaze the pot, scraping any browned bits from the bottom. Let it cook for a minute.

    Около 1 мин

    Совет повара: Deglazing adds a huge amount of flavor to the final stew.

  10. 10

    Add the pork broth and the bay leaf. Bring the mixture to a boil, then reduce the heat to low.

    Около 5 мин

  11. 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.

    Около 30 мин

    Совет повара: Stir occasionally to prevent the stew from sticking to the bottom of the pot.

  12. 12

    Remove the bay leaf and season with salt to taste. Stir well.

    Около 1 мин

  13. 13

    Serve hot, garnished with fresh cilantro if desired.

    Совет повара: Sarapatel is excellent served over white rice or with crusty bread.

Правильное хранение

Хранение

Store leftovers in an airtight container in the refrigerator.

Разогрев

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