Ingredients with Measurements:
- 1 kg pork liver
- 1 kg pork heart
- 1 kg pork tongue
- 1 kg pork belly
- 1 cup vinegar
- 1 cup water
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garlic paste
- 1 tsp ginger paste
- 2 onions, chopped
- 2 tomatoes, chopped
- 4 green chilies, chopped
- 1 cup coconut milk
Special equipment needed:
- Large pot
- Cutting board
- Knife
Step-by-step instructions:
1. Clean and wash the pork liver, heart, tongue, and belly. Cut them into small pieces.
2. In a large pot, add the pork pieces, vinegar, water, salt, black pepper, cumin powder, coriander powder, turmeric powder, red chili powder, garlic paste, and ginger paste. Mix well and cook on medium heat for 30 minutes.
3. Add the chopped onions, tomatoes, and green chilies. Mix well and cook for another 30 minutes.
4. Add the coconut milk and cook for another 10 minutes.
5. Serve hot with rice.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour 10 minutes
Temperature:
Medium heat
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 25g
Protein: 40g
Carbohydrates: 15g
Fiber: 3g
Sugar: 5g
Sodium: 600mg
Substitutions for ingredients:
- Pork liver, heart, tongue, and belly can be substituted with chicken or beef.
- Red chili powder can be substituted with paprika or cayenne pepper.
Variations:
- Add potatoes or carrots for a more hearty meal.
- Use different spices to change the flavor profile.
Tips and tricks:
- Use a sharp knife to cut the pork into small pieces.
- Cook the pork on medium heat to prevent it from becoming tough.
- Adjust the amount of spices according to your taste.
Storage instructions:
Store the leftover sarapatel in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sarapatel in a microwave or on the stove.
Presentation ideas:
Serve the sarapatel in a large bowl with rice on the side.
Garnishes:
Garnish with chopped cilantro or parsley.
Pairings:
Serve with a cold beer or a glass of red wine.
Suggested side dishes:
Serve with rice and a side of vegetables.
Troubleshooting advice:
- If the pork is tough, cook it on medium heat for a longer time.
- If the sarapatel is too spicy, add more coconut milk to balance the flavors.
Food safety advice:
Make sure to cook the pork thoroughly to prevent foodborne illness.
Food history:
Sarapatel is a traditional dish from Goa, India, and is also popular in other parts of India, as well as in Portugal and Brazil.
Flavor profiles:
Sarapatel is a spicy and tangy dish with a rich and creamy texture.
Serving suggestions:
Serve the sarapatel as a main course for lunch or dinner.
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Region: Portuguese