Rojoes recipe, a traditional meat dish from the Minho region, is highly appreciated for tourists visiting the Northwestern Portuguese region
In the past rojoes, a traditional dish from the Minho region, used to be served only in winter, when farmers killed their pigs because the meat had to be fresh; fortunately nowadays fresh pork is widely available so we may enjoy it all year round.
- 6 dl dry white wine
- 5 chopped garlic cloves
- 1 tbsp paprika
- 1 tbsp ground cumin
- 1.5 kg cubed pork leg
- 2 bay leaves
- 4 tbsp olive oil
- salt and pepper to season
- Prepare a marinade with the wine, chopped garlic, paprika, half the cumin, salt and pepper. Add the meat to this marinade and leave overnight.
- Remove the meat from the marinade and lightly fry the pork cubes on the olive oil, previously heated.
- When the meat has a golden color, add the marinade along with the bay leaves, letting it cook slowly until the meat is tender.
- Sprinkle with the remainder of the cumin before serving this rojoes recipe that goes well with French fries cuted into cubes or white rice.
Main image credits
Photo by: Arquivo Camara Municipal de Portimão / Filipe da Palma