Papas de Sarrabulho (Pork and Blood Bread Porridge)

• 2 tbsp Olive oil
• 6 cloves Garlic
• 900 g Pork shoulder, boneless
• 2 pieces Bay leaves
• 2 tsp Ground cumin
• 2 tsp Sweet paprika
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 300 ml Pork blood, fresh
• 350 g White bread, preferably day-old
• 2 tbsp White wine vinegar

1. Finely slice the garlic. Cut the pork into bite-sized chunks.
2. Heat the olive oil in a large pot over medium heat, then add the garlic and cook for 30 to 60 seconds until fragrant but not coloured. Add the pork, bay leaves, cumin, paprika, fine sea salt and black pepper, and stir well to coat.
3. Add 1.5 l water and bring to a gentle simmer. Cook partially covered for 75 to 90 minutes, stirring occasionally, until the pork is very tender and the broth is well flavoured.
4. Remove the bay leaves. Using a ladle, transfer about 250 ml of the hot broth to a bowl and whisk in the pork blood until smooth.
5. Tear the white bread into small pieces and stir it into the pot. Simmer for 10 to 15 minutes, stirring often, until the bread breaks down and the mixture turns thick and velvety.
6. Lower the heat to very low and slowly pour in the blood mixture, stirring constantly. Cook gently for 5 to 8 minutes until the porridge is glossy and slightly thickened; do not let it boil.
7. Stir in the white wine vinegar, then taste and adjust with a little more fine sea salt and black pepper if needed. Serve hot.

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