Cooking Time: 40 mins  |  Total Time:2h 40 mins  |  To: 4-6 people

INGREDIENTS:

For the sarrabulho porridge:

  • 1 kg of pork giblets (heart, liver,...)
  • 1 sweat bone
  • 250 g of beef
  • 250 g of chicken
  • 250 g corn flour
  • 250 g cooked pork blood
  • Salt and cumin to taste

For the fireworks:

  • 1 Tbsp paprika (dessert)
  • 100 g pork liver
  • 100 g of cooked blood
  • 2 bay leaves
  • 20 roasted chestnuts
  • 3 Tbsp lard
  • 350 g of bell peppers
  • 350 g of floured tripe
  • 350 ml white green wine
  • 4 cloves of garlic
  • 800 g skinless pork leg
  • Salt and pepper to taste

PREPARATION:

For the porridge: put a pan of boiling water on the heat. Add the meat, season with salt and cook until the chicken falls apart. When the meat is cooked, shred it.

Add the flour, blood and a little cooked liver to the meat cooking broth. Crush the shredded meat by hand and season with cumin.

Bring to a boil and let it cook, making a not too thick porridge. Place on a platter and serve.

For the rojões: cut the pork into cubes. Season with the wine, crushed garlic cloves, bay leaves, salt and pepper. Leave to marinate for 2 hours.

Cook over high heat until the wine evaporates. Add the lard and cook the rojões until golden. season with paprika dissolved in a little green wine.

Remove some of the fat from cooking the rojões, into a frying pan and fry the floured tripe, the bell peppers cut into slices, the liver and the blood cut into slices.

Add the ingredients to the rojões, the peeled and roasted chestnuts.

Place the rojões with the roasted potatoes on a platter and decorate with lemon slices and a sprig of parsley.