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

Sarapatel