Portuguese
Rojões à Moda do Minho
A hearty Minho dish of pork marinated in vinho verde, garlic, bay, and cumin, then slowly fried in lard until tender and deeply browned. It is served with crisp potatoes, pork liver, and the traditional fried accompaniments of tripa enfarinhada and beloura.
Watch it madenecasdevaladares - receitas caseiras · 9:30
Ingredients
- Pork shoulder or leg, cut into 4 cm cubes500g
- Pork liver, cut into small slices100g
- Tripa enfarinhada1 small piece, about 120g
- Beloura or Portuguese blood-flour cake1 small piece, about 120g
- Waxy potatoes, peeled and cut into cubes400g
- Dry vinho verde or dry Portuguese white wine150ml
- Garlic cloves, crushed4
- Bay leaves2
- Sweet paprika or massa de pimentão1 tsp
- Ground cumin1/2 tsp
- Coarse sea salt1 tsp, plus more to taste
- Black pepper1/2 tsp
- Pork lard3 tbsp
- Olive oil or extra lard, for frying potatoes if neededas needed
- Lemon wedges2
- Chopped parsley1 tbsp
Method
- Put the pork cubes in a bowl with the wine, crushed garlic, bay leaves, paprika or massa de pimentão, cumin, salt, and black pepper, then mix well, cover, and marinate for at least 4 hours or overnight in the refrigerator.
- Drain the pork, reserving the marinade, and pat the pieces lightly dry so they brown properly.
- Melt the lard in a heavy pot or deep frying pan over medium-high heat, add the pork in one layer, and brown it well on all sides.
- Pour in the reserved marinade, lower the heat, cover partly, and cook for 35 to 45 minutes, stirring occasionally, until the pork is tender and the liquid has nearly evaporated.
- Uncover and continue frying the pork in the remaining fat until the rojões are golden, crisp at the edges, and coated in their seasoned juices.
- Meanwhile, fry the potato cubes in lard or olive oil until golden and tender, then drain and season with a little salt.
- In a separate pan, fry the tripa enfarinhada and beloura in slices until crisp on the outside and hot through, then keep warm.
- Season the pork liver lightly with salt and pepper, then fry it quickly in a little of the rojões fat for 1 to 2 minutes per side so it stays tender.
- Add the fried potatoes to the pork pan and toss gently just to coat them in the sauce and fat.
- Serve the rojões with the liver, crisp tripa enfarinhada, and beloura arranged around the pork and potatoes, finished with chopped parsley and lemon wedges.
Common questions
Can I substitute the pork liver, tripa enfarinhada, or beloura if I can’t find them?
Yes. The dish is still good with just marinated pork shoulder or leg. For richer flavor, add extra pork fat or a little chorizo. If you have no tripa enfarinhada or beloura, simply omit them and serve with potatoes.
How long should I marinate the pork, and can I do it overnight?
Marinate at least 4 hours, but overnight gives better flavor and tenderness. Keep it covered in the refrigerator the whole time. Before cooking, drain well and pat the pork dry so it browns instead of steaming.
What are the most common mistakes when cooking rojões?
The biggest mistakes are overcrowding the pan, skipping the drying step, and cooking on heat that is too low. Also avoid rushing the braise: the pork needs time to become tender before the final frying stage.
How should I store leftovers, and can I reheat them without drying them out?
Store pork and potatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat the pork gently in a covered pan with a splash of water or its juices, then uncover briefly to re-crisp.
What should I serve with Rojões à Moda do Minho?
Serve with the fried potatoes, a green salad, pickled onions, or sautéed greens. Dry vinho verde is the classic drink pairing. A little of the cooking juices spooned over the pork and potatoes adds excellent flavor.