Entree: Brazil – Bahia – Sarapatel (Spicy Bahian-style stew of pork meat and offal simmered in a tangy, vinegar-spiced sauce)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 10 min

Total 1 hr 35 min

Ingredients

- 2 lb (900 g) mixed pork offal (heart, liver, tongue, and ears), trimmed and cut into 1/2-inch (1 cm) pieces
- 1 lb (450 g) pork shoulder, cut into 1/2-inch (1 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) dendê (palm) oil
- 1 large yellow onion, finely chopped
- 6 cloves garlic, minced
- 2 tbsp (30 ml) white vinegar
- 1/2 cup (120 ml) white wine or additional stock
- 1 cup (240 ml) water or unsalted chicken/pork stock
- 2 bay leaves
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1–2 malagueta or bird's-eye chiles, finely chopped (adjust to taste)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 cup (120 ml) pork blood or 1 tbsp (15 ml) additional vinegar if blood is unavailable
- 1/2 cup (15 g) fresh cilantro (coentro), roughly chopped
- 1 tbsp (15 ml) lime juice

Instructions

1. Pat the pork shoulder and offal dry and season with 1 tsp (5 g) salt and 1/4 tsp (1 g) black pepper.
2. Heat the vegetable oil in a large heavy pot over medium-high heat. Brown the pork shoulder cubes in batches, transferring to a plate when seared.
3. Add the mixed offal to the pot and brown lightly (offal will cook through later). Remove and set with the shoulder.
4. Reduce heat to medium, add dendê oil, then sauté the chopped onion until soft and translucent, about 6–8 minutes. Add the minced garlic and chopped malagueta and cook 1–2 minutes until fragrant.
5. Return the browned pork shoulder and offal to the pot. Stir in cumin, smoked paprika, bay leaves, and remaining black pepper.
6. Deglaze with white wine (or stock), scraping up browned bits, then add the 2 tbsp (30 ml) white vinegar and 1 cup (240 ml) water or stock. Bring to a gentle boil.
7. Reduce heat to low, cover partially, and simmer gently for 45–60 minutes until offal is tender and flavors meld, stirring occasionally. Add liquid if it reduces too much.
8. If using pork blood, temper it by adding a ladle of hot stew to the blood while whisking, then stir the tempered blood into the pot and simmer 5–10 minutes to thicken. If not using blood, stir in an extra tablespoon (15 ml) vinegar to brighten the sauce.
9. Stir in chopped cilantro and lime juice, adjust salt and heat to taste, and remove bay leaves before serving.
10. Serve hot with white rice and farofa or crusty bread.