Entree: Portugal – Minho – Rojões à Minhota (Hearty Minho-style cubes of pork pan-fried and braised in their own fat and wine)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 15 min

Total 1 hr 40 min

Ingredients

- 2 lb (900 g) pork shoulder, cut into 1–1½-inch (2.5–4 cm) cubes, with some fat left on
- 3 tbsp (45 g) pork lard or banha (or use 3 tbsp / 45 ml olive oil)
- 4 cloves garlic, smashed and thinly sliced (about 12 g)
- 1/2 cup (120 ml) vinho verde or dry white wine
- 1 bay leaf
- 1 tsp (5 g) sweet paprika (pimentão doce)
- 1 tsp (5 g) coarse salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 sprig fresh rosemary or 1 tsp (1 g) dried rosemary
- 1 tbsp (15 ml) red wine vinegar or white wine vinegar
- 1/2 cup (120 ml) water (as needed)
- Optional: 1 lb (450 g) small potatoes, halved and parboiled for serving

Instructions

1. Pat the pork cubes dry, then toss with paprika, salt and pepper. Let sit at room temperature for 15–20 minutes while you prepare the pan.
2. In a large heavy skillet or cazuela, heat the pork lard (or olive oil) over medium-high heat until shimmering. Add the pork cubes in a single layer (work in batches if needed) and sear without moving until deeply browned, about 4–5 minutes per side. Remove browned pork to a plate.
3. Reduce heat to medium, add the sliced garlic and rosemary to the fat and cook briefly until fragrant (about 30–45 seconds) without burning the garlic. Deglaze the pan with the vinho verde, scraping up browned bits.
4. Return all pork to the pan, add the bay leaf, vinegar and enough water to come about 1/3 of the way up the pork pieces. Bring to a gentle simmer, then reduce heat to low, cover and braise gently for 45–60 minutes until pork is tender and the sauce has reduced, turning once halfway through.
5. If using potatoes, in a separate skillet sauté parboiled potato halves in a little lard or oil until crisp and golden, then transfer to the pork pan for the last 10 minutes to absorb flavor.
6. Increase heat briefly at the end to crisp the pork edges if desired, adjust seasoning, discard the bay leaf and serve hot with crusty bread or boiled greens.