Arroz de Sarrabulho is a very unique and traditional meat and rice stew dish in Portuguese gastronomy, originating in the northern region of Portugal in Minho. Parts of the pork are cut into small pieces, which are spiced and marinated in cumin and red wine and then cooked in blood. This dish is not for the faint hearted and has some of the most unique flavors in Portuguese cuisine. This recipe is a slightly easier and more simple variation on the original. Arroz de Sarrabulho is typically accompanied best with some bread for dipping.
1/2 lbs. beef short ribs
1/2 lbs. pork chops
1/2 cup pork’s blood
1 tablespoon wine vinegar
1/3 lbs. chouriço
1 bay leaf
Salt and pepper to taste
1 teaspoon nutmeg
1 teaspoon cumin
1 cup rice
1 teaspoon lemon juice
1 lemon sliced thinly
1) In a large saucepan add all the meats (short ribs, pork chops, chouriço), 5 cups water, salt and pepper to taste, nutmeg, cloves and bay leaf. Bring it to a boil.
2) When the meat is cooked remove from the heat. Allow to cool slightly. Remove the meat into a bowl and then shred it into small pieces with a knife.
3) Remove the excess fat pieces and add them to the saucepan with the broth. In the broth add the rice and let it cook slowly on medium-low heat.
4) When the rice is half cooked add the meat shreds and the pig’s blood mixed with the wine vinegar and simmer until the rice is fully cooked. Add the lemon juice, cloves, and cumin powder and stir well.
5) Let it simmer for 5 minutes on low heat.
6) Pour into a large serving bowl and cover with the sliced lemon and serve while hot with bread on the side for dipping.