Rojões à Moda do Minho

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the pork in a large bowl.

   Ca. 1 min.

2. 2

   Add the white wine, minced garlic, bay leaves, salt, and black pepper to the pork.

   Ca. 2 min.

   Kokkens note: Ensure all pork pieces are coated in the marinade.

3. 3

   Mix well, cover the bowl, and marinate in the refrigerator for at least 1 hour, or preferably overnight.

   Ca. 1 t.

   Kokkens note: Longer marinating time will result in more flavorful pork.

4. 4

   In a large heavy-bottomed pot or Dutch oven, melt the lard over medium-high heat.

   Ca. 2 min.

5. 5

   Remove the pork from the marinade, reserving the marinade liquid.

   Ca. 1 min.

6. 6

   Brown the pork in batches until golden on all sides, ensuring not to overcrowd the pot.

   Ca. 10 min.

   Kokkens note: Browning creates a rich flavor and color for the final dish.

7. 7

   Once all pork is browned, return it to the pot.

   Ca. 1 min.

8. 8

   Pour the reserved marinade over the pork.

   Ca. 1 min.

9. 9

   Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and cook for about 60-75 minutes, or until the pork is very tender.

   Ca. 1 t. 15 min.

   Kokkens note: Stir occasionally to prevent sticking and ensure even cooking.

10. 10

    While the pork is cooking, boil or steam the cubed potatoes until tender.

    Ca. 20 min.

11. 11

    Once the pork is tender, remove the lid and increase the heat to medium to allow some of the liquid to reduce and thicken slightly.

    Ca. 10 min.

12. 12

    Serve the Rojões hot with the boiled potatoes.

    Ca. 1 min.

13. 13

    Garnish with fresh parsley and lemon wedges.

    Ca. 1 min.

    Kokkens note: The lemon adds a refreshing contrast to the rich pork.