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Rojões à Minhota

Serves 4 to 6 Entree meat

Rojões à Minhota

Rojões à Minhota is a dish steeped in the rustic charm of the Minho region, where it stands as a cherished staple of home cooking. This version reflects the unpretentious approach of the local kitchens, where cooks use olive oil with abandon and salt by feel. It’s a celebration of simplicity, often prepared for a leisurely weekend meal when the family gathers around the table.

The dish delivers a bold and earthy taste, with tender chunks of pork shoulder infused with the warmth of cumin and garlic. The richness of lard complements the bright notes of lemon, while potatoes absorb the savory essence of the white wine marinade, creating a satisfying harmony that speaks to the heart of Minho's culinary soul.

Ingredients

  • 1.2 kgpork shoulder — cut into large cubes
  • 250 mldry white wine — for the overnight marinade
  • 6 clovesgarlic — crushed
  • 2 tbspmassa de pimentão
  • 2bay leaves
  • 1 tbspground cumin
  • 120 glard
  • 800 gpotatoes — cubed and fried in the pork fat
  • 1lemon — cut into wedges
  • to tastefine sea salt and black pepper

Method

  1. Begin by cutting the 1.2 kg pork shoulder into large cubes, about 4-5 cm each. Place them in a large bowl. Crush 6 cloves of garlic and add them to the bowl along with 250 ml dry white wine, 2 tbsp massa de pimentão, 2 bay leaves, and 1 tbsp ground cumin. Mix well to ensure the pork is evenly coated. Cover and refrigerate overnight to let the flavors penetrate deeply into the meat.
  2. The next day, remove the pork from the marinade and pat it dry with paper towels, reserving the marinade. Heat 120 g of lard in a large, heavy-bottomed pot over medium-high heat. Brown the pork cubes in batches, ensuring not to overcrowd the pot. Each piece should develop a deep golden crust, which will take about 3-4 minutes per side. Remove the browned pork and set aside.
  3. In the same pot, add the reserved marinade along with any remaining garlic and bay leaves. Bring the mixture to a gentle simmer, scraping up any browned bits stuck to the bottom of the pot. These bits will add depth to your sauce. Once the marinade has simmered and reduced slightly, return the browned pork to the pot.
  4. Lower the heat to medium-low and cover the pot. Allow the pork to braise gently for about 1.5 to 2 hours, stirring occasionally. The meat is done when it is tender and easily pierced with a fork. If the sauce reduces too much during cooking, add a splash of water or wine to maintain a saucy consistency.
  5. While the pork is cooking, peel and cut 800 g of potatoes into thick wedges. Boil them in salted water until just tender, then drain well. In a separate pan, heat a little more lard or olive oil and fry the potatoes until they are golden and crispy on the outside.
  6. Once the pork is tender, taste and adjust the seasoning with fine sea salt and black pepper as needed. Skim any excess fat from the surface of the sauce. Serve the Rojões à Minhota hot, accompanied by the crispy potatoes. Squeeze fresh lemon juice over the dish just before serving for a bright finish.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

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