Sarapatel is a beloved, hearty stew from Bahia, Brazil, known for its rich and complex flavors. Made with a variety of pork offal and seasoned with vibrant spices, this dish captures the essence of Bahian cuisine. Traditionally served with farofa, it provides a comforting and satisfying meal.
Ingredients
🐖 2 1/2 kg Pork Offal (Miúdo de Porco), includes liver, kidney, heart, tongue, spleen, skin pieces
🐷 200 g Pork Fat (Toucinho), diced
🧄 6 large cloves Garlic (Alho), minced or crushed
🧅 2 large Onions (Cebolas), diced, use a mix of red and white
🍅 2 large Tomatoes (Tomates), diced
🌶️ 1 red Bell Pepper (Pimentão), diced
🌶️ 4 Finger Chili Peppers (Pimentas Dedo de Moça), whole
🧂 Salt (Sal)
🍃 5-6 small Bay Leaves (Folha de Louro)
🌶️ Black Pepper (Pimenta do Reino), freshly ground
🧡 Annatto Powder (Colorau)
🌕 Turmeric (Açafrão)
🍃 Cumin (Cominho)
🌿 Chimichurri
🍃 Fresh Herbs (Cheiro Verde), a mix of cilantro, chives, mint, chopped
💧 Approximately 300 ml Water (Água), to cover ingredients
🍋 3 Lemons (Limões), for scalding the offal
🍇 2 tablespoons Vinegar (optional)
🧄 Garlic Paste, a small amount, optional for finishing
Instructions
1- Prepare the Pork Offal:
- Cut the pork offal into small cubes.
2- Scald the Offal:
Place the offal in a pot and cover with water and lemon juice.
Boil briefly, then drain.
3- Dice Ingredients:
Dice the pork fat, garlic, onions, tomatoes, bell pepper.
Chop fresh herbs.
4- Render Pork Fat:
- In a large pot, fry the pork fat until crispy.
5- Add Aromatics:
Add garlic, spices (annatto, turmeric, cumin, chimichurri) to the rendered fat.
Stir well.
6- Sauté Onions:
- Add onions and cook until translucent.
7- Bay Leaves:
Add bay leaves, then other vegetables and most herbs.
Stir to combine.
8- Season:
- Season with salt and black pepper.
9- Combine with Offal:
- Add the scalded pork offal, mixing well.
10- Optional Vinegar:
- Stir in vinegar if desired.
11- Further Sautéing
- Allow the mixture to cook for 8 minutes.
12- Pressure Cook
- Add water to cover, seal pot, and cook for 25-30 minutes.
13- Finish and Serve
- Stir in garlic paste and remaining herbs.
- Serve hot.
Prep Time: Approximately 30-45 minutes
Cook Time: 35-40 minutes
Total Time: Approximately 1 to 1.5 hours
Servings: 6-8
Equipment: Metal colander/bowl, generic black-handled kitchen knife, standard clear plastic cutting board, silver model pressure cooker, basic wooden spoon, small metal bowls, wooden mortar and pestle, wooden salt grinder/pepper mill, transparent glass serving dish with floral design, standard metal serving spoon
Cooking Tips
Ensure thorough scalding of the offal to remove impurities and odors.
Adjust spices according to personal preference.
Always remove bay leaves before serving.
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Receitas práticas da Vanuza: https://www.youtube.com/c/Receitaspr%C3%A1ticasdaVanuza