Porto-Style Pork Rojões
Cubes of pork marinated in white wine, garlic, and paprika, fried in lard until golden and tender. Served with fried potatoes and traditional accompaniments.
📖 The Story
Rojões are one of the most emblematic dishes of northern Portugal, especially in the Minho and Porto regions. The recipe dates back to rural traditions of using every part of the pig, when families would gather for the slaughter and prepare this delicacy with the best cuts of meat. The secret lies in the overnight marinade, which makes the meat incredibly flavorful and tender. In the Porto version, it's common to serve with fried floured tripe and cooked blood, though the simpler version with fried potatoes is equally delicious.
🧺 Ingredients
- 1.2 kg pork for rojões (shoulder or belly), cut into cubes
- 4 garlic cloves, sliced
- 200 ml white wine
- 2 tbsp sweet paprika
- 1 tbsp paprika paste
- 2 bay leaves
- 1 tsp ground cumin
- 3 tbsp lard
- 2 tbsp olive oil
- 800 g potatoes for frying
- Pickles and olives to serve
- Fresh parsley, chopped
- Salt and black pepper to taste
👨🍳 Instructions
- 1
In a large bowl, season the pork cubes with salt, pepper, sliced garlic, bay leaves, paprika, paprika paste, cumin, and white wine.
- 2
Mix well, cover with plastic wrap and marinate in the refrigerator for at least 4 hours, or ideally overnight.
- 3
Remove the meat from the refrigerator 30 minutes before cooking.
- 4
In a large frying pan or heavy-bottomed pot, melt the lard with the olive oil over high heat.
- 5
Drain the meat well, reserving the marinade, and add to the pan. Fry over high heat for about 10 minutes, stirring occasionally, until the meat is well browned.
- 6
Reduce heat to medium-low, add the reserved marinade, cover and cook for 35-40 minutes, until the meat is very tender and the sauce has reduced.
- 7
While the meat cooks, peel the potatoes and cut into cubes the size of the rojões. Dry well with paper towels.
- 8
Fry the potatoes in hot oil until golden and crispy. Drain on paper towels and season with salt.
- 9
Adjust the seasoning of the meat and serve the rojões on a platter, accompanied by the fried potatoes.
- 10
Garnish with pickles, olives, and chopped parsley. Serve hot.