Belizean-Style Pork Rojões

Ingredients

In this Belizean adaptation of Rojões à moda do Minho, the traditional Portuguese dish is transformed with the addition of tropical flavors. The original dish typically features marinated pork cooked with white wine and served with potatoes. In the Belizean version, the pork is marinated with spices like cumin and allspice, seared to perfection, and enhanced with tangy citrus juices. It is served alongside coconut-infused rice, adding a tropical twist to the dish. We alse have the original recipe for Rojões à moda do Minho, so you can check it out.

• 500g (1.1 lb) pork shoulder, cut into chunks 500g (1.1 lb) pork shoulder, cut into chunks
• 2 tablespoons annatto seeds 2 tablespoons annatto seeds
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon allspice powder 1 teaspoon allspice powder
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 tablespoons orange juice 2 tablespoons orange juice
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 38g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   In a small saucepan, heat the annatto seeds and vegetable oil over low heat for 5 minutes. Remove from heat and let it cool. Strain the oil and discard the seeds.
2. 2.
   In a bowl, combine the pork chunks, annatto oil, cumin powder, allspice powder, minced garlic, lime juice, orange juice, salt, and pepper. Mix well to ensure the pork is evenly coated. Let it marinate for at least 1 hour, or overnight for more intense flavors.
3. 3.
   Heat a large skillet over medium-high heat and add the vegetable oil. Once hot, add the marinated pork chunks, reserving the marinade. Sear the pork on all sides until golden brown and crispy, about 5-7 minutes.
4. 4.
   Reduce the heat to medium-low and pour in the reserved marinade. Cook for an additional 10-15 minutes, or until the pork is cooked through and tender.
5. 5.
   Remove from heat and garnish with fresh cilantro. Serve hot with coconut-infused rice.

Treat your ingredients with care...

• Annatto seeds — To extract the vibrant red color and flavor from annatto seeds, gently heat them in oil over low heat. Strain the oil before using it in the marinade.
• Lime and orange juice — Use freshly squeezed juice for the best flavor. Adjust the amount according to your taste preferences.

Tips & Tricks

• For an extra burst of flavor, add a splash of Belizean hot sauce to the marinade.
• If annatto seeds are not available, substitute with annatto powder or paprika for a similar color and flavor.
• Serve with a side of Belizean-style coleslaw for a refreshing contrast to the rich flavors of the pork.
• To achieve a crispier texture, increase the heat to high during the searing process, but be careful not to burn the pork.
• Leftovers can be used to make delicious tacos or sandwiches the next day.

Serving advice

Serve the Belizean-Style Pork Rojões hot, accompanied by a generous portion of coconut-infused rice. Garnish with fresh cilantro for a vibrant touch. This dish pairs well with a side of Belizean-style coleslaw and a squeeze of lime for added freshness.

Presentation advice

Arrange the seared pork chunks on a platter, drizzling any remaining marinade over the top. Sprinkle with fresh cilantro leaves for a pop of color. Serve the coconut-infused rice in a separate bowl, allowing guests to help themselves. For an elegant touch, garnish the platter with lime wedges.