Entree: Portugal – Porto & North – Rojões à Moda do Minho (Pan-fried marinated pork cubes cooked in pork fat and wine, traditionally served with potatoes)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 25 min

Additional 2 hrs

Total 3 hrs 10 min

Ingredients

- 2 lb (900 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 6 tbsp (90 g) pork lard
- 1 cup (240 ml) dry white wine
- 2 tbsp (30 ml) white wine vinegar
- 4 garlic cloves, crushed
- 1 large onion, sliced
- 2 bay leaves
- 1 tsp (5 g) sweet paprika (pimentón)
- 1 1/2 tsp (8 g) coarse salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 lb (450 g) small waxy potatoes, halved or quartered
- 1 tbsp (15 ml) olive oil (for potatoes)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Place pork cubes in a bowl with garlic, white wine, white wine vinegar, paprika, bay leaves, salt, and pepper. Cover and marinate in the refrigerator for at least 2 hours or overnight for best flavor.
2. Remove pork from marinade, reserving the liquid. Heat 4 tbsp pork lard in a wide heavy skillet or Dutch oven over medium-high heat. Brown pork in batches without crowding until well caramelized on all sides, about 6–8 minutes per batch; transfer browned pieces to a plate.
3. In the same pan, add the remaining 2 tbsp lard and sauté the sliced onion until soft and golden, about 6 minutes. Return all pork to the pan, pour in the reserved marinade and the white wine, bring to a simmer, cover, and reduce heat to low. Cook gently until pork is tender, about 45–60 minutes.
4. Meanwhile, toss potatoes with olive oil, a pinch of salt and pepper. Heat a separate skillet over medium-high heat and fry or roast the potatoes until golden and crisp and cooked through, about 15–20 minutes.
5. Uncover the pork for the last 10–15 minutes of cooking to reduce the sauce and concentrate flavors; adjust seasoning. Serve the rojões hot with the crispy potatoes and garnish with chopped parsley.