Entree: Brazil – Ceara – Sarapatel (Spiced braised pork and offal stew cooked in vinegar and aromatics)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 45 min

Total 1 hr 55 min

Ingredients

- 2 lb (900 g) mixed pork offal (liver, heart, tongue), trimmed and cut into 1/2-inch (1.5 cm) pieces
- 1 lb (454 g) boneless pork shoulder, cut into 1-inch (2.5 cm) cubes
- 1 cup (240 ml) fresh or bottled pig's blood (optional; omit if unavailable)
- 1 cup (240 ml) distilled white vinegar
- 2 tbsp (30 ml) vegetable oil
- 1 large (about 8 oz / 225 g) yellow onion, finely chopped
- 4 cloves (about 12 g) garlic, minced
- 8 oz (225 g) tomatoes, peeled and chopped (about 2 medium)
- 2 tbsp (30 ml) tomato paste
- 2 small malagueta peppers or 1–2 jalapeños, seeded and finely chopped
- 1 tsp (5 g) ground cumin
- 1/4 tsp (0.5 g) ground cloves
- 1 tsp (5 g) smoked paprika
- 2 bay leaves
- 1 cup (240 ml) strong chicken or beef broth
- 2 tbsp (30 ml) cachaça or dry white wine (optional)
- 1/2 cup (15 g) chopped fresh cilantro (coriander)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) sugar (optional, to balance acidity)

Instructions

1. Rinse and trim the offal, then soak in 1/2 cup (120 ml) water with 2 tbsp (30 ml) vinegar for 20 minutes; drain and pat dry. If using blood, keep refrigerated until needed.
2. In a large pot or Dutch oven over medium-high heat, heat 2 tbsp (30 ml) vegetable oil. Brown the pork shoulder cubes in batches until well caramelized, then remove and set aside.
3. In the same pot, add the chopped onion and cook 5–7 minutes until softened. Add the garlic and chopped peppers and cook 1–2 minutes until fragrant.
4. Stir in the tomatoes and tomato paste and cook 3–4 minutes to break down the tomatoes. Add cumin, cloves, smoked paprika, bay leaves, salt, and pepper; mix to combine.
5. Return the browned pork shoulder and add the prepared offal to the pot. Pour in the remaining 1/2 cup (120 ml) vinegar and 1 cup (240 ml) broth. Bring to a gentle simmer, scraping up browned bits from the bottom.
6. Cover and simmer gently for 1 to 1 1/2 hours, stirring occasionally, until the offal and pork are tender. If the stew reduces too much, add an additional 1/2 cup (120 ml) broth or water.
7. If using pig's blood, temper it by whisking a few spoonfuls of the hot braising liquid into the blood, then slowly stir the tempered blood into the pot and simmer 8–10 minutes to thicken and integrate; do not boil vigorously after adding blood.
8. Stir in 2 tbsp (30 ml) cachaça or wine, 2 tbsp (30 ml) sugar if using, and chopped cilantro. Adjust seasoning with salt and pepper.
9. Remove bay leaves and serve hot with white rice, farinha (manioc flour), or boiled cassava as preferred in Ceará.