Main Course

Sarrabulho (Pork Blood Stew with Cumin)

Prep

PT20M

Cook

PT1H40M

Servings

PortugueseMediumDinnerGluten FreeDairy Free

About this dish

Sarrabulho is a northern Portuguese rustic stew, rich with pork, blood, and a warm embrace of cumin. This ancient dish, born from frugal kitchens, comforts the soul and tricks the tongue into a taste of tradition.

Let your grandmother's wisdom guide you through the dark, hearty broth.

Ingredients

UK and US measurements are both included for every recipe.

Pork belly

protein

500 g

Imperial: 1.1 lbs

Pork shoulder

protein

500 g

Imperial: 1.1 lbs

Fresh pork blood

protein

500 ml

Imperial: 2 cups

White rice

grain

200 g

Imperial: 1 cup

Ground cumin

spice

2 tablespoons

Bay leaves

herb

3 leaves

Garlic

herb

4 cloves

Onion

vegetable

1 large

Extra-virgin olive oil

fat

60 ml

Imperial: 1/4 cup

Water

liquid

1.5 L

Imperial: 6 cups

White wine vinegar

seasoning

2 tablespoons

Salt

seasoning

to taste

Freshly ground black pepper

spice

to taste

Fresh cilantro, chopped

herb

30 g

Imperial: 1/4 cup

Method

Prepare the meat

10 minutes

Cut the pork belly and shoulder into bite-sized cubes, about 2.5 cm each, trimming excess fat if desired.

Brown the meat

15 minutes

Heat olive oil in a large pot over medium-high heat. Add the pork pieces in batches and brown on all sides, about 5 minutes per batch. Remove and set aside.

Sauté aromatics

35 minutes

In the same pot, reduce heat to medium. Add the finely chopped onion and minced garlic. Cook until softened, about 3 minutes, scraping up any brown bits.

Simmer the stew base

1 hour

Return the pork to the pot. Add water, bay leaves, and salt. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, or until meat is very tender.

Add cumin and rice

20 minutes

Stir in the ground cumin and white rice. Re-cover and simmer for another 20 minutes, until rice is nearly cooked.

Incorporate blood

55 minutes

In a small bowl, mix the fresh pork blood with white wine vinegar to prevent curdling. Pour this mixture into the pot while stirring constantly. Let it simmer for 5 minutes, allowing the blood to thicken the stew.

Season and serve

5 minutes

Taste and adjust salt and pepper. Discard bay leaves. Serve hot, garnished with fresh cilantro if desired.

Equipment

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Nutrition facts

420 kcal

Calories

32 g

Protein

35 g

Carbohydrates

26 g

Fat

1 g

Fiber

720 mg

Sodium

Tips

Use high-quality, fresh pork blood from a trusted butcher, it is crucial for the silky texture and deep flavor.
The acidity in white wine vinegar stabilizes the blood, so don’t skip or substitute it.
For an even richer flavor, you can replace some of the water with pork stock.
If blood is not easily available, you can ask the butcher to collect it when you buy the meat, they often have it.

Serving suggestions

Serve with crusty bread or boiled potatoes, and a glass of young red wine, like a Vinho Verde.

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Recipe by

Ines Silva

Specialises in Portuguese cuisine

Ines learned to cook bacalhau from her avó, who spoke only in proverbs. Ines now speaks only in proverbs too.

Describe yourself in three words: Mystical, grandmotherly wisdom with dry humor.