Sarapatel

Name: Sarapatel
Cook time: 95 min
Total time: 95 min
Yield: 6 servings
Cuisine: Brazilian
Ingredients: 500g Pork Belly, skin-on, cut into 2 cm cubes; 400g Pork Liver, cut into 2 cm cubes; 300g Pork Heart, cut into 2 cm cubes; 300g Coagulated Pork Blood, cut into small cubes; 2 large Onions, finely chopped; 6 cloves of Garlic, minced; 2 Malagueta Peppers, finely chopped, adjust to taste; 2 Bay Leaves; 1 tsp Ground Cumin; 1 tsp Ground Coriander, from seeds; 1 tsp Pepper (Black), freshly ground; 2 1/2 tsp Salt; 120ml White Vinegar; 2 tbsp Lard, or neutral oil; 500ml Water; 1/2 bunch of Cilantro, fresh, chopped; 4 Scallions, thinly sliced

Sarapatel is a rich, tangy Goan-Brazilian style stew of braised pork offal and pork belly simmered in spices and vinegar until silky and deeply flavored. Robust with warm cumin and coriander, brightened by white vinegar and fresh herbs, it’s a comforting, hearty dish that pairs perfectly with rice or crusty bread. The contrast of tender offal and silky coagulated blood gives it a unique, satisfying texture.

Sarapatel is a rich, tangy Goan-Brazilian style stew of braised pork offal and pork belly simmered in spices and vinegar until sil... Show more

Traditional Brazilian Recipe

Health Grade

S- · Outstanding

Time

1 hr30 min

Price

2,35 €

Calories

599 kcal

low calorie

healthy

nutritious

one pot

Method

Cut and prep

Trim any tough membranes and vessels from the Pork heart, then cut it into 2 cm cubes. Cut the Pork belly, skin and all, into 2 cm cubes; if there are any stray hairs on the skin, scrape them off first. Slice the Pork liver into 2 cm cubes, trimming away any sinewy bits, and cut the Coagulated pork blood into small cubes; keep the blood separate so it stays intact. Peel and finely chop the Onions, mince the Garlic, and finely chop the Malagueta peppers, removing some seeds if you want a little less heat.

Marinate the meats

In a large bowl, combine the pork belly, pork heart, and pork liver with the White vinegar, 2 teaspoons of the Salt, the black pepper, Ground cumin, Ground coriander, and the Bay leaves. Toss really well so every piece is coated, then leave it to marinate for 20 minutes at room temperature while the flavors start to work into the meat. Keep the cubed blood aside for later.

Heat the pot

Set a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the Lard and let it melt and get hot until it shimmers.

Sear the meats

Lift the marinated pork belly, heart, and liver out of the bowl, letting the excess marinade drip back; reserve the marinade and bay leaves. Sear the meats in the hot fat in 2 batches so the pot does not get crowded, turning the pieces as needed, until they are browned on several sides and the pork belly is starting to color well. Transfer the first batch out, brown the second, then return everything to the pot.

Soften the aromatics

Lower the heat to medium and add the chopped onions to the pot. Cook, stirring often, for 5 minutes until softened and lightly golden, then stir in the garlic and malagueta peppers and cook for 1 minute more, just until fragrant.

Simmer the stew

Pour in the reserved marinade with its bay leaves and scrape the bottom of the pot well to loosen all the browned bits. Add the Water, bring everything to a gentle boil, then lower the heat and simmer partially covered for 25 minutes, stirring now and then, until the pork belly is tender and the liquid smells rich and tangy rather than sharp.

Add the blood

Gently fold in the cubed pork blood and add the remaining 1/2 teaspoon salt, or less if the stew already tastes well seasoned. Keep the stew at a gentle simmer for 10 minutes, stirring carefully so the blood does not break up too much, until the sauce thickens and turns glossy. Keep the heat low once the blood goes in; a hard boil can make it grainy and may cause it to catch on the bottom of the pot.

Finish and serve

Taste and adjust the seasoning if needed. Rinse, dry, and roughly chop the Cilantro, then trim and thinly slice the Scallions. Spoon the sarapatel into a serving bowl or straight onto plates, and scatter the cilantro and scallions over the top for a fresh finish.

Ingredients

Method

For 6 servings

Adjust servings

Meats and offal

500g Pork Belly, skin-on, cut into 2 cm cubes
400g Pork Liver, cut into 2 cm cubes
300g Pork Heart, cut into 2 cm cubes
300g Coagulated Pork Blood, cut into small cubes

Aromatics and seasonings

2 large Onions, finely chopped
6 cloves of Garlic, minced
2 Malagueta Peppers, finely chopped, adjust to taste
2 Bay Leaves
1 tsp Ground Cumin
1 tsp Ground Coriander, from seeds
1 tsp Pepper (Black), freshly ground
2 1/2 tsp Salt
120ml White Vinegar

For cooking

2 tbsp Lard, or neutral oil
500ml Water

To finish

1/2 bunch of Cilantro, fresh, chopped
4 Scallions, thinly sliced

Nutrition

Per Serving.

Calories

599 kcal

30% of Daily kcal

Protein

55 g

100% RDI

Fat

37 g

13g sat fat

Carbs

9.7 g

4% RDI

Sugar

3.3 g

7% RDI

Fiber

1.6 g

5% RDI

Salt

3.5 g

70% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

S- · 9.7 / 10

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