Image Image Image Image Image Image Image Image Image Image

All About Portugal | November 22, 2019

Scroll to top

Top

No Comments

Rojoes recipe

Rojoes
Clara Campos

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.

Rojoes
 
Prep time
Cook time
Total time
 
In the past rojões, this 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.
Recipe type: Meat
Serves: 6
Ingredients
  • 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
Instructions
  1. Prepare a marinade with the wine, chopped garlic, paprika, half the cumin, salt and pepper. Add the meat to this marinade and leave overnight.
  2. Remove the meat from the marinade and lightly fry the pork cubes on the olive oil, previously heated.
  3. When the meat has a golden color, add the marinade along with the bay leaves, letting it cook slowly until the meat is tender.
  4. 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

Submit a Comment

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.