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1
Simmer the Pork and Chouriço
60 Mins
Gentle simmer, about 95°C (203°F)
Put the pork, chouriço, water and bay leaf in a large heavy pot. Bring to a boil, skimming off any foam, then lower the heat and simmer gently for about 60 minutes until the pork is tender enough to shred.
Keep the heat low and the pot loosely covered — a hard boil toughens the pork.
Done when: The pork pulls apart easily with two forks and the chouriço is cooked through.
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2
Shred the Meat
10 Mins
Off the heat, meat cooling from about 95°C (203°F)
Lift the pork and chouriço out of the pot and set them aside. Strain the cooking liquid and return about 700 ml to the pot. Shred the pork into bite-sized pieces and slice the chouriço.
Keep the cooking liquid — it is the broth that carries the flavour of the whole dish.
Done when: The pork is shredded into even pieces and the broth is clear and savoury.
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3
Soften the Onion and Garlic
5 Mins
Medium heat, about 175°C (347°F)
Heat the olive oil in the pot, soften the diced onion for 4–5 minutes until translucent, then stir in the garlic and cook for 1 minute more. Pour in the reserved broth and bring it back to a gentle simmer.
Do not brown the garlic — it turns bitter and will spoil the porridge.
Done when: The onion is soft and sweet-smelling, and the broth is simmering gently.
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4
Whisk in the Blood
10 Mins
Low heat, about 80°C (176°F); blood must reach 74°C (165°F)
Lower the heat so the broth is barely simmering. Whisk the blood and vinegar mixture in a slow, steady stream, stirring all the time. Keep the heat low and cook for about 10 minutes, stirring, until the blood thickens the broth and turns a deep chestnut brown. Never let it boil hard.
Pour slowly and stir constantly — if the blood hits boiling liquid it sets into grainy lumps.
Done when: The liquid is thick, smooth and dark brown, and a thermometer reads at least 74°C (165°F).
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5
Stir in the Cornmeal
20 Mins
Low heat, about 85°C (185°F)
Rain the cornmeal in a thin, steady stream, stirring constantly with a wooden spoon so no lumps form. Stir in the shredded pork and sliced chouriço, then cook on low heat for about 20 minutes, stirring often, until the porridge is thick enough to hold a spoon upright.
If lumps form, whisk hard for a minute — cornmeal porridge forgives a good whisk.
Done when: The porridge is thick, glossy and dark, and it holds its shape on the spoon.
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6
Season and Serve
5 Mins
Serve steaming, about 75°C (167°F)
Take the pot off the heat and stir in the cumin, salt, pepper and lemon juice. Let the porridge rest for 5 minutes, then ladle into deep bowls and serve hot with crusty bread.
Taste before adding salt — the chouriço and the blood already bring salt of their own.
Done when: The porridge is thick, dark and steaming, with the meat evenly mixed through.
auto_awesome Finishing Touches & Plating
Serve the papas de sarrabulho steaming hot in deep bowls, with crusty bread to scoop up every spoonful.
Portugal
50m
