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Rojões à Minhota
Minho-Style Fried Pork
Tender, flavorful cubes of pork loin, marinated in white wine and garlic, then fried until golden brown and succulent. A classic dish from the Minho region of Portugal, known for its bold cumin flavor.
🧂 Ingrédients
- 600 g Pork loin
- 100 ml Dry white wine(Such as Vinho Verde or a crisp Sauvignon Blanc)
- 4 cloves Garlic
- 2 tsp Ground cumin
- 2 Bay leaves
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 2-3 tbsp Olive oil or lard(for frying)
👨🍳 Instructions
- 1
Prepare the marinade: In a medium bowl, combine the white wine, minced garlic, ground cumin, bay leaves, salt, and black pepper. Whisk to combine.
⏱️ 5 minutes - 2
Marinate the pork: Add the cubed pork to the marinade. Ensure all pieces are well coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, allowing the flavors to meld.
⏱️ minimum 4 hours, preferably overnight - 3
Drain and reserve marinade: When ready to cook, drain the pork cubes, reserving all the marinade liquid and the bay leaves. Pat the pork pieces dry with paper towels; this helps achieve a better sear.
⏱️ 5 minutes - 4
Fry the pork: Heat the olive oil or lard in a large, heavy-bottomed skillet or Dutch oven over medium-high heat (around 190°C / 375°F). Once the oil is shimmering hot, carefully add the pork cubes in a single layer, working in batches if necessary to avoid overcrowding the pan. Fry for about 5-7 minutes per side, until deeply golden brown and caramelized on all surfaces. Remove the browned pork to a plate and set aside.
⏱️ 15-20 minutes - 5
Reduce the marinade: Pour off any excess fat from the skillet, leaving about 1 tablespoon. Return the skillet to medium heat. Pour in the reserved marinade (including the bay leaves). Bring to a simmer and let it bubble and reduce for about 5-7 minutes, scraping up any browned bits from the bottom of the pan. The sauce should thicken slightly.
⏱️ 5-7 minutes - 6
Combine and finish: Return the fried pork cubes to the skillet with the reduced marinade. Stir to coat the pork. Continue to cook for another 2-3 minutes, allowing the pork to reabsorb some of the sauce and heat through. Taste and adjust seasoning with salt and pepper if needed. Discard the bay leaves before serving.
⏱️ 2-3 minutes
💡 Conseils de pro
- ✓This dish is a specialty of the Minho region, often served as a main course or appetizer.
- ✓The generous use of cumin is characteristic and essential to the authentic flavor profile.
- ✓Traditionally served with 'batatas a murro' (punched potatoes) or simply with crusty bread to soak up the delicious sauce.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- For 'Sarrabulho', the dish is often enriched with cooked blood (pork or chicken) added during the final simmering stage.
- Can be served with boiled or roasted potatoes, rice, or a simple green salad.