Dish

Papas de sarrabulho

Papas de sarrabulho is made with pork shoulder, blood, rice, onions, garlic, and a variety of spices. The pork is first seared in a pan to give it a crispy exterior, and then it is cooked in a pot with the other ingredients for several hours until it is tender and falling apart. The result is a rich and savory stew that is perfect for serving with crusty bread and a glass of red wine.

European cuisine› Mediterranean cuisine› Portuguese cuisine

Stew

Origins and history

Papas de sarrabulho originated in the Minho region of Portugal, which is known for its hearty and rustic cuisine. The dish was traditionally made by farmers who would use every part of the pig, including the blood, to create a flavorful and filling meal.

Dietary considerations

Gluten-free

Variations

There are many variations of Papas de sarrabulho, but the most common is to add chorizo or other types of sausage to the stew. Some recipes also call for the addition of potatoes or carrots to give the dish a slightly sweet and earthy flavor.

Presentation and garnishing

Papas de sarrabulho is traditionally served in a clay pot, which helps to keep the stew warm and adds to the rustic charm of the dish. Garnish with fresh parsley or cilantro for a pop of color and flavor.