Main CourseDinner

Sarapatel

Name: Sarapatel
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 6 份
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 个 yellow onion finely chopped; 4 瓣 garlic minced; 1 个 green bell pepper finely chopped; 2 汤匙 vegetable oil; 2 汤匙 tomato paste; 1 个 red chili finely minced, seeds removed for less heat; 1 茶匙 ground cumin; 1 个 bay leaf; 0.5 茶匙 black pepper freshly ground; 120 ml white wine vinegar; 500 ml pork broth or water; 1 茶匙 salt or to taste; 0.25 杯 fresh cilantro chopped (可选)

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 的原创食谱

总用时: 1小时 40分钟
份量: 6
难度: 中等

无麸质

过敏原信息： 可能含有亚硫酸盐。如有过敏，请务必查看配料包装。

备料

配料

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

garnish

0.25 杯fresh cilantro, chopped(可选)

厨具

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

做法

分步操作

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

妥善保存

储存

Store leftovers in an airtight container in the refrigerator.

重新加热

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