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Rojões à minhota
Marinated fried pork with potatoes
Rojões à minhota: wine-and-garlic marinated pork cubes fried golden with potatoes
Rojões are the centrepiece of a Minho winter feast, traditionally cooked in the weeks after the family pig was killed and still served in Braga and Ponte de Lima restaurants with arroz de sarrabulho alongside. This contains pork (pork shoulder and lard). Chunks of pork shoulder spend a night in white wine, garlic, paprika and bay, then cook slowly in their own fat until the outsides are crusty and the insides tender. The dish uses wine; an alcohol-free option is given in the ingredient list. A common mistake is crowding the pan, so the pork stews in its juices instead of browning in its own fat. Chef's tip: dry the pork well after marinating, or it will stew rather than brown.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the marinade
- 2 ¼ lb boneless pork shouldercut into 4 cm cubes
- 1 cup dry white wine (vinho verde if possible)or 200 ml water plus 3 tbsp white wine vinegar for an alcohol-free version
- 6 cloves garliccrushed
- 2 tsp sweet paprika
- 2 tsp salt
- ½ tsp black pepperfreshly ground
To cook
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Method
0/7 doneStep 1: Mix the 2 ¼ lb boneless pork shoulder with the 1 cup dry white wine (vinho verde if possible), 6 cloves garlic, 2 tsp sweet paprika, 3 bay leaves, 2 tsp salt and ½ tsp black pepper in a bowl. Cover and marinate in the fridge for at least 8 hours or overnight.
10 minStep 2: Lift the pork out, reserving the marinade, and pat each piece dry with kitchen paper.
5 minStep 3: Melt the 3 tbsp lard in a wide, heavy pan over a medium-high heat and brown the pork in batches, without crowding, until deep golden on all sides, about 8 minutes per batch.
20 minStep 4: Return all the pork to the pan, strain in the reserved marinade and bring to a simmer. Cover and cook over a low heat for 40 minutes, stirring now and then.
40 minStep 5: Uncover, raise the heat and let the liquid bubble away for 8–10 minutes, until the pork sizzles in its own fat and turns sticky and dark. The meat should be tender when pierced and reach 160°F in the centre.
10 minStep 7: Toss the potatoes with the pork and its juices and serve with 1 lemon wedges if you like.
1 min
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 48 g
- Carbs
- 30 g
- Fat
- 36 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does rojões à minhota take?
- About 90 minutes in total: 20 minutes to prepare and 70 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of dry white wine (vinho verde if possible)?
- Stock with 1 tsp white wine vinegar per 120ml (½ cup).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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