Rojões à moda do Minho


Rojões à moda do Minho

Rojões à moda do Minho is made with pork, which is marinated in a mixture of wine, garlic, bay leaves, and salt for several hours. The pork is then cooked in a pot with onions, garlic, and lard until it is browned and crispy. The dish is typically served with boiled potatoes and a salad.

Jan Dec

Origins and history

Rojões à moda do Minho has been a traditional dish in the Minho region of Portugal for centuries. It is believed to have originated in the 16th century, when the region was known for its pig farming. The dish was originally made with the less desirable cuts of pork, such as the ears, snout, and tail, which were marinated and cooked to make them more palatable. Today, the dish is made with a variety of pork cuts, including the belly, shoulder, and loin.

Dietary considerations



There are many variations of Rojões à moda do Minho, depending on the region and the cook. Some recipes call for the addition of red pepper paste or paprika, while others use white wine instead of red. Some cooks also add blood sausage or liver to the dish for added flavor.

Presentation and garnishing

Rojões à moda do Minho is typically served in a clay pot, which keeps the dish warm and adds to its rustic charm. The dish is garnished with fresh parsley and served with boiled potatoes and a salad.

Tips & Tricks

To make the pork extra crispy, cook it in lard instead of oil. Be sure to marinate the pork for at least 4 hours to ensure that it is tender and flavorful.


Boiled potatoes and a salad are the traditional side dishes for Rojões à moda do Minho. The salad is typically made with lettuce, tomatoes, onions, and olives, and is dressed with olive oil and vinegar.

Drink pairings

Red wine is the perfect drink pairing for Rojões à moda do Minho. A full-bodied red wine, such as a Portuguese Douro or Alentejo, will complement the rich flavors of the dish.