Sarapatel

Make a Sarapatel recipe for your lunch and dinner!

Sarapatel

Recipe by Caion Alves
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes

See the necessary ingredients for your Sarapatel to be great!

Ingredients

  • 500g pork liver

  • 500g of pork offal (such as heart, lungs, kidneys)

  • 1 kg of coagulated pig blood

  • 2 medium onions, chopped

  • 4 garlic cloves, minced

  • 2 tomatoes, chopped

  • 1 green pepper, chopped

  • 1 bunch of parsley (parsley and cilantro), chopped

  • Juice of 2 lemons

  • Salt and pepper to taste

  • Chili pepper to taste (optional)

  • Oil or pork lard for sautéing

Directions

  • Wash the pork giblets well under running water, removing any residues or impurities. 
    Cut them into small pieces and set aside.
  • In a large pot, place the pork giblets, add enough water to cover them and place over medium heat.
  • Cook for approximately 30 minutes, or until the giblets are tender.
  • While the giblets are cooking, cut the pork liver into small pieces. 
    Put them in a bowl, add the lemon juice and season with salt and pepper to taste. 
    Mix well and book.
  • In another pan, heat a little oil or lard and sauté the onion, garlic, tomato and bell pepper until they are soft and lightly browned.
  • Add the seasoned liver to the pan and cook for about 10 minutes, stirring occasionally.
  • When the giblets are cooked, drain the water and add them to the pan with the braised liver. 
    Stir well so that all ingredients are incorporated.
  • Add the clotted blood to the pot and mix gently so as not to completely break up the clot.
  • Season with salt, pepper and chili pepper to taste. 
    If you prefer a spicier sarapatel, add more chilli pepper or chili sauce.
  • Reduce the heat to low, cover the pan and let it cook for approximately 30 minutes, stirring occasionally to prevent it from sticking to the bottom.
  • Before serving, finish with chopped parsley.

Recipe Video



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