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Rojões à Minhota

Name: Rojões à Minhota
Prep time: PT20 minutes
Cook time: PT30-35 minutes
Total time: PT20 minutes prep, 30-35 minutes cook, plus minimum 4 hours marinating
Yield: 4
Cuisine: Portugal
Ingredients: 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 undefined 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)

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.

準備時間20 minutes

調理時間30-35 minutes

合計時間20 minutes prep, 30-35 minutes cook, plus minimum 4 hours marinating

分量4

難易度Easy

2件の編集· Feb 8

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Rojões à Minhota - Portugal traditional dish

🧂 材料

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)

👨‍🍳 作り方

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

調理履歴を記録する

💡 プロのコツ

✓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.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

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.