Rojões à Minhota (Minho-Style Fried Pork)

🧂 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 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. 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. 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. 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. 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. 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. 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

💡 Pro Tips

• ✓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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving