Arroz de Sarrabulho à Moda de Ponte de Lima

Ingredients

• 400 gpork loin — cubed
• 300 gpork belly — cubed
• 200 gchicken thigh — cubed
• 150 gpresunto — diced
• 200 mlpig's blood — held with vinegar
• 300 gcarolino rice
• 1 tbspground cumin
• 1lemon — juiced
• 1onion — chopped
• 5 clovesgarlic — crushed
• 2bay leaves
• 1.2 Lpork broth
• to tastefine sea salt and black pepper

Method

1. Heat a large, heavy-bottomed pot over medium-high heat and add a generous amount of olive oil. Cut the 400 g pork loin, 300 g pork belly, and 200 g chicken thigh into bite-sized pieces. Season them lightly with fine sea salt and black pepper. Brown the meats in batches to avoid overcrowding the pot, ensuring each piece develops a deep, golden crust. Remove the browned meats and set them aside.
2. In the same pot, add more olive oil if necessary, and lower the heat to medium. Chop the onion finely and mince the 5 cloves of garlic. Add them to the pot along with the 2 bay leaves, stirring occasionally. Cook until the onion becomes translucent and the mixture turns dark, jammy, and sweet, which will take on a rich aroma.
3. Grate the lemon zest and add it to the pot, followed by 1 tbsp of ground cumin. Stir well to combine and let the spices bloom in the oil for a minute. Dice the 150 g presunto and add it to the pot, allowing its flavors to meld with the refogado.
4. Add the 300 g carolino rice to the pot, stirring it through the fat until each grain becomes glassy and slightly translucent. Pour in the 1.2 L of hot pork broth, stirring to combine. Taste the liquid and adjust the salt to your preference. Bring the mixture to a gentle simmer.
5. Return the browned meats to the pot, ensuring they are submerged in the broth. Allow the rice to cook gently, absorbing the flavors and liquid. Stir occasionally to ensure even cooking and prevent sticking. The rice should remain malandrinho, meaning it should be loose and slightly soupy.
6. Once the rice reaches the desired consistency, stir in the 200 ml of pig's blood, mixing thoroughly until it is fully incorporated and the dish takes on a rich, dark color. Let it cook for a few more minutes until the rice is tender and the flavors are well combined.
7. Serve the Arroz de Sarrabulho à Moda de Ponte de Lima directly from the pot, bringing it to the table while it is still hot and aromatic. The dish should be loose, with a luscious texture and a deep, savory flavor profile. Enjoy it as the Ponte de Lima cooks do, with no fuss about the plate.