Rojões à moda do Minho

Ingredients

• 500g (1.1 lb) pork shoulder, cut into cubes 500g (1.1 lb) pork shoulder, cut into cubes
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 2 bay leaves 2 bay leaves
• 1 lemon, zest only 1 lemon, zest only
• 120ml (1/2 cup) white wine 120ml (1/2 cup) white wine
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• Crispy potatoes and fresh salad, for serving Crispy potatoes and fresh salad, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 5g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 40g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   In a bowl, combine the minced garlic, paprika, bay leaves, lemon zest, white wine, salt, and pepper.
2. 2.
   Add the pork cubes to the marinade and mix well to ensure all the meat is coated. Let it marinate in the refrigerator for at least 2 hours, or preferably overnight.
3. 3.
   Heat the olive oil in a large frying pan over medium-high heat.
4. 4.
   Remove the pork cubes from the marinade, allowing any excess liquid to drip off, and add them to the hot pan.
5. 5.
   Cook the pork for about 8-10 minutes, turning occasionally, until it is golden brown and crispy on all sides.
6. 6.
   Once cooked, transfer the pork to a plate lined with paper towels to absorb any excess oil.
7. 7.
   Serve the Rojões à moda do Minho with crispy potatoes and a fresh salad.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut of pork shoulder for the best flavor and tenderness.
• White wine — Opt for a dry white wine, such as Sauvignon Blanc or Chardonnay, to enhance the marinade's flavors.

Tips & Tricks

• For extra crispy pork, pat the cubes dry with a paper towel before adding them to the hot pan.
• If you prefer a spicier flavor, add a pinch of chili flakes to the marinade.
• Serve the Rojões à moda do Minho with a squeeze of fresh lemon juice for an added burst of citrusy flavor.

Serving advice

Serve the Rojões à moda do Minho hot, alongside crispy potatoes and a fresh salad. Garnish with a sprig of fresh parsley for a pop of color.

Presentation advice

Arrange the golden-brown pork cubes on a platter, surrounded by the crispy potatoes and a vibrant salad. Drizzle a little olive oil over the dish for a glossy finish.