Pluck Stew
(Sarapatel)
Pluck Stew (Sarapatel) is a traditional dish of the Minho and Alentejo regions of Portugal and is often cooked in large quantities for consumption at cultural festivals and the like, all washed down with lashings of the local red wine.
There are many variations of this recipe and the example given is a traditional version using Pork. The recipe can also be made with Goat (Cabrito) or Lamb (Borrego) as the main meat ingredient...its delicious either way!
Preparation Time - 1 hour
Cooking Time - 3 to 4 hours
Serves 4 - 6 people
Ingredients:
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Method:
Place the olive oil in a frying pan and add the sliced onion and chili peppers, fry until a light golden brown.
Put the water in a mixing bowl and add the vinegar; ground cumin; grated (or ground) yellow and/or white ginger , salt & pepper and mix together. Add the fried onion and chili peppers, including the olive oil, and mix a little more. Transfer the contents of the mixing bowl to a suitable casserole dish.
Cut the Pork tenderloin, heart, liver, sweetbreads and lights into small bite-sized cubes and add all this to a suitably sized casserole dish. Pour the contents of the mixing bowl evenly over the pork tenderloin etc...and finally add the pig's blood.
Place a lid on the casserole dish and cook in the oven, on a medium heat, for 1 hour. Remove from the oven and leave to stand overnight.
The following day, place back in the oven and simmer (low heat) for 2 to 3 hours.
Serve hot, together with the boiled rice.
