Papas de Sarrabulho

Papas de Sarrabulho

A hearty pork and blood stew from the Minho region of northern Portugal, thickened with flour and brightened with lemon. Traditionally served at family gatherings and festivals, it is deeply comforting and full of character.

Prep

30 min

Cook

180 min

Total

210 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •500 g (1.1 lb) pork shoulder, cut into large chunks, bone-in preferred for flavour
• •300 g (10½ oz) pork belly or bacon, in one piece
• •1 whole pig's trotter, split, optional but traditional; adds richness
• •300 g (10½ oz) fresh pork blood, well beaten, essential to the dish; can be omitted in a home version but it is no longer true sarrabulho
• •2 medium onions, chopped
• •4 cloves garlic, minced
• •2 tbsp olive oil
• •2 tsp ground cumin
• •1 tsp sweet paprika
• •2 whole bay leaves
• •1 whole lemon, zest and juice, use fresh; reserve a few slices to serve
• •200 g (7 oz) wheat flour, traditionally broa de milho or a mix of wheat and corn flour; plain wheat flour works at home
• •1.5 L (6 cups) water or light pork stock
• •salt and black pepper, to taste
• •broa (Portuguese corn bread) or crusty bread, to serve, traditionally the stew is poured over slices of broa

Steps

1. 1 Place the pork shoulder, pork belly, and pig's trotter in a large pot. Cover with cold water, bring to a simmer, and skim any foam. Add 1 bay leaf and a pinch of salt. Simmer gently for about 90 minutes, until the pork shoulder is tender and pulls apart. The pork shoulder should reach an internal temperature of 95°C (205°F) and shred easily with a fork.
2. 2 Remove the meats and set aside. Strain and reserve the broth, skimming off excess fat. Let the pork cool slightly, then shred the shoulder and belly into bite-sized pieces; discard the trotter bones.
3. 3 In a large heavy pot, heat the olive oil over medium heat. Add the chopped onions and cook until soft and translucent, about 6 minutes. Add the garlic and cook for another minute, until fragrant.
4. 4 Stir in the cumin, paprika, and remaining bay leaf. Cook for 30 seconds to toast the spices.
5. 5 Pour in 1.5 L of the reserved pork broth and bring to a gentle simmer. Add the shredded pork and the reserved pork belly. Simmer for 15 minutes to let the flavours meld.
6. 6 Whisk the flour with a little cold water to form a smooth, lump-free slurry. Slowly pour the slurry into the simmering pot while whisking constantly, until the broth thickens to a porridge-like consistency. Simmer for 10 minutes, stirring often to prevent sticking.
7. 7 If using pork blood, stir it in now and cook for 5 minutes more, making sure it does not boil rapidly. Safety note: pork blood must be from a trusted source and should be cooked through to at least 75°C (165°F) to be safe. If using fresh blood, mix it with a splash of the hot broth first to temper it before adding to the pot.
8. 8 Add the lemon zest and most of the lemon juice, taste, and adjust with salt, pepper, and more lemon if needed. The stew should be rich, thick, and brightly seasoned.
9. 9 To serve traditionally, place thick slices of broa or crusty bread in deep bowls and ladle the sarrabulho generously over the bread. Garnish with a thin slice of fresh lemon and serve hot.