📝 About This Recipe
Hailing from the vibrant culinary traditions of Alagoas and Bahia, Sarapatel is a soul-warming stew that celebrates the 'nose-to-tail' philosophy. This deeply aromatic dish features tender pieces of pork offal simmered in a complex, spice-forward sauce thickened with traditional pig’s blood. It is a masterpiece of texture and bold flavor, offering a rustic, earthy experience that is the hallmark of Brazilian sertão comfort food.
🥗 Ingredients
The Meat & Preparation
- 2 kg Pork variety meats (A mix of liver, heart, lung, and kidney, cleaned and diced into 1cm cubes)
- 300 grams Pork belly (diced into small cubes)
- 3 pieces Lemons (juiced, for cleaning the meats)
- 1/2 cup White vinegar (for the initial boil)
The Aromatics & Spices
- 6 cloves Garlic (minced into a paste)
- 2 large Yellow onions (finely chopped)
- 4 pieces Pimenta-de-cheiro (small aromatic peppers, seeded and minced)
- 1 tablespoon Cumin powder (toasted)
- 1 teaspoon Smoked paprika
- 3 pieces Bay leaves (dried)
The Finishers
- 500 ml Fresh pig's blood (coagulated or liquid, mixed with a little vinegar to prevent further clotting)
- 1 bunch Fresh cilantro (finely chopped)
- 1/2 cup Green onions (sliced thinly)
- 2 tablespoons Lard or Vegetable oil
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
Place the diced organ meats in a large bowl. Rub them thoroughly with the lemon juice and let sit for 10 minutes to neutralize strong odors.
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2
Transfer the meats to a large pot of boiling water along with the vinegar. Parboil for 15 minutes, then drain and rinse under cold water. This ensures a clean, refined flavor for the stew.
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3
In a heavy-bottomed Dutch oven or large clay pot, melt the lard over medium-high heat. Add the pork belly cubes and fry until the fat renders and the meat is golden brown.
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4
Add the onions and sauté until translucent, about 5 minutes. Stir in the garlic and pimenta-de-cheiro, cooking for another 2 minutes until fragrant.
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5
Incorporate the parboiled organ meats into the pot. Stir well to coat the meats in the aromatic base.
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6
Season with cumin, smoked paprika, bay leaves, salt, and black pepper. Stir for 3-4 minutes to toast the spices.
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7
Add enough boiling water to cover the meat by about 2 inches. Reduce heat to low, cover, and simmer for 45-60 minutes, or until all the meats are tender.
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8
If using coagulated blood, pulse it in a blender with a cup of the warm cooking liquid until smooth. If using liquid blood, whisk it gently.
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9
Slowly pour the blood into the simmering stew, stirring constantly to prevent lumps from forming. This will thicken the sauce and turn it a deep, dark chocolate color.
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10
Simmer the stew uncovered for another 15-20 minutes. The sauce should become thick and velvety.
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11
Taste and adjust the salt. The cumin should be present but not overpowering.
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12
Just before serving, stir in the fresh cilantro and green onions to provide a bright, herbaceous contrast to the rich meat.
💡 Chef's Tips
Always parboil the organs with vinegar or lemon; this is the secret to a clean-tasting Sarapatel. If you cannot find fresh pig's blood, some butchers sell it frozen; thaw it completely and blend before adding. Cut all the meat into uniform 1cm cubes to ensure every spoonful has a bit of everything and cooks evenly. Sarapatel actually tastes even better the next day after the flavors have had time to fully marry in the fridge. If the stew gets too thick, add a splash of beef stock or water to reach your desired consistency.
🍽️ Serving Suggestions
Serve hot over a bed of fluffy white Brazilian rice. Provide a side of 'Farinha de Mandioca' (toasted cassava flour) for guests to sprinkle on top for crunch. Pair with a sharp, spicy Malagueta pepper oil or hot sauce to cut through the richness. A cold glass of Cachaça or a crisp Lager beer complements the earthy tones of the dish perfectly. Serve with a side of sautéed collard greens (couve à mineira) for a traditional touch.