Entree: Portugal – Minho – Papas de Sarrabulho (Hearty Minho pork-and-potato blood stew)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) pork shoulder, bone-in, cut into 1–2 in (2–5 cm) pieces
- 1 lb (450 g) pork ribs or neck bones
- 1/2 lb (225 g) pork liver or mixed offal, roughly chopped
- 1 morcela (Portuguese blood sausage), approx. 5 oz (140 g), sliced
- 1 chouriço or smoked sausage, approx. 6 oz (170 g), sliced
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 4 cloves garlic, minced (about 1 oz / 30 g)
- 2 bay leaves
- 1 tsp (5 g) piri-piri or hot paprika (or smoked paprika for milder)
- 1 tsp (5 g) ground cumin
- 1/4 cup (60 ml) white wine vinegar
- 1/2 cup (120 ml) white wine
- 6 cups (1.4 L) water or light pork stock
- 2 lb (900 g) potatoes, peeled and cut into 1/2–3/4 in (1–2 cm) cubes
- 2 tbsp (30 ml) olive oil
- Salt to taste
- Freshly ground black pepper to taste
- Chopped fresh parsley for garnish (optional)
- 1 cup (240 ml) fresh pig's blood, lightly mixed with 2 tbsp (30 ml) water (optional but traditional)

Instructions

1. In a large heavy pot, heat 2 tbsp (30 ml) olive oil over medium-high heat. Brown the pork shoulder pieces and ribs in batches until nicely colored; remove and set aside.
2. In the same pot, add the chopped onion and garlic and sauté until softened, about 5 minutes. Add the chopped liver/offal and cook 3–4 minutes until sealed.
3. Return the browned pork to the pot. Stir in the wine and vinegar, scraping up browned bits, then add bay leaves, paprika, cumin, and white wine. Pour in 6 cups (1.4 L) water or pork stock to cover. Bring to a simmer, reduce heat to low, cover, and simmer gently for 1.5–2 hours until pork is tender.
4. Add the potatoes and sliced sausages (morcela and chouriço) and continue simmering uncovered for 20–30 minutes until potatoes are very soft and begin to break down, thickening the stew.
5. If using pig's blood, temper it by whisking a few ladlefuls of hot stew into the blood mixture, then slowly stir the tempered blood into the pot off the heat, mixing quickly to avoid curdling. Return to very low heat and stir gently until the stew thickens and is homogeneous. Do not boil vigorously after adding blood.
6. Season with salt and pepper to taste. Remove bay leaves. Serve hot, garnished with chopped parsley, traditionally with broa (corn bread) or white rice.