Rojões à Moda do Minho
Rojões à Moda do Minho is a traditional Portuguese pork dish from the Minho region. Cubes of marinated pork are slowly cooked until tender, then served with accompaniments like tripe, blood sausage, and potatoes. This recipe focuses on the succulent pork and a few key sides.
An original recipe by Forkin
- Total time
- 2 hr 30 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 821 kcal
Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1,000 gpork shoulder, cut into 3-4 cm cubes
- 250 mlwhite wine
- 4 clovegarlic, minced
- 2 pcsbay leaf
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
- 2 tbsplard
- 500 gpotato, peeled and cut into large cubes
garnish
- 0.5 pcslemon, cut into wedges
- 2 tbspfresh parsley, chopped
Equipment
large bowl · pot · dutch oven · knife
The method
Step by step
- 1
Place the pork in a large bowl.
About 1 min
- 2
Add the white wine, minced garlic, bay leaves, salt, and black pepper to the pork.
About 2 min
Cook’s note: Ensure all pork pieces are coated in the marinade.
- 3
Mix well, cover the bowl, and marinate in the refrigerator for at least 1 hour, or preferably overnight.
About 1 hr
Cook’s note: Longer marinating time will result in more flavorful pork.
- 4
In a large heavy-bottomed pot or Dutch oven, melt the lard over medium-high heat.
About 2 min
- 5
Remove the pork from the marinade, reserving the marinade liquid.
About 1 min
- 6
Brown the pork in batches until golden on all sides, ensuring not to overcrowd the pot.
About 10 min
Cook’s note: Browning creates a rich flavor and color for the final dish.
- 7
Once all pork is browned, return it to the pot.
About 1 min
- 8
Pour the reserved marinade over the pork.
About 1 min
- 9
Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and cook for about 60-75 minutes, or until the pork is very tender.
About 1 hr 15 min
Cook’s note: Stir occasionally to prevent sticking and ensure even cooking.
- 10
While the pork is cooking, boil or steam the cubed potatoes until tender.
About 20 min
- 11
Once the pork is tender, remove the lid and increase the heat to medium to allow some of the liquid to reduce and thicken slightly.
About 10 min
- 12
Serve the Rojões hot with the boiled potatoes.
About 1 min
- 13
Garnish with fresh parsley and lemon wedges.
About 1 min
Cook’s note: The lemon adds a refreshing contrast to the rich pork.
Per serving
Nutrition
- Calories
- 820.5kcal
- Protein
- 46.2g
- Carbs
- 26.6g
- Fat
- 52.8g
- Fibre
- 3.7g
- Sugar
- 2.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftover Rojões in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat or in the microwave until warmed through.
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