Portuguese Pork Rojões

Ingredients

• 1.5 kg (3.3 lbs) pork shoulder, cut into chunks 1.5 kg (3.3 lbs) pork shoulder, cut into chunks
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons sweet paprika 2 tablespoons sweet paprika
• 2 bay leaves 2 bay leaves
• 1/4 cup white wine 1/4 cup white wine
• 2 tablespoons honey 2 tablespoons honey
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• Roasted potatoes and sautéed greens, for serving Roasted potatoes and sautéed greens, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 7g
• Carbohydrates (total, sugars): 5g, 3g
• Protein: 50g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the minced garlic, sweet paprika, bay leaves, white wine, honey, salt, and pepper. Mix well to form a marinade.
2. 2.
   Add the pork chunks to the marinade and toss until they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Heat the olive oil in a large skillet over medium-high heat. Remove the pork from the marinade, allowing any excess marinade to drip off, and add it to the skillet. Cook the pork in batches to avoid overcrowding the pan.
4. 4.
   Sear the pork on all sides until golden brown and crispy, about 5-7 minutes per batch. Transfer the seared pork to a plate and repeat with the remaining batches.
5. 5.
   Once all the pork is cooked, return it to the skillet and pour in any remaining marinade. Reduce the heat to low and simmer for an additional 10-15 minutes, or until the pork is cooked through and tender.
6. 6.
   Serve the Portuguese Pork Rojões with roasted potatoes and sautéed greens for a complete and satisfying meal.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut of pork shoulder for the best flavor and tenderness. Trim off any excess fat before cutting it into chunks.

Tips & Tricks

• For an extra burst of flavor, add a splash of fresh lemon juice to the marinade.
• If you prefer a spicier kick, you can add a pinch of chili flakes or cayenne pepper to the marinade.
• Make sure to sear the pork in batches to ensure even browning and avoid overcrowding the pan.
• Allow the pork to rest for a few minutes before serving to allow the juices to redistribute and ensure maximum tenderness.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Portuguese Pork Rojões hot, accompanied by roasted potatoes and sautéed greens. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Arrange the seared pork chunks on a platter, placing the roasted potatoes and sautéed greens alongside. Drizzle any remaining pan juices over the pork for added flavor and moisture. Sprinkle with chopped parsley for an attractive finishing touch.