Rojoes Minhota - Try To Say It If You Are Not Portuguese
From nazzb 16 years ago
- 60 minutes to make
- Serves 8
This dish was served in years gone by, in winter, when the farmers slaughtered their pigs. The meat had to be fresh, and the only way to preserve it was in salt. Nowadays, fresh pork is widely available, so it can be made al year round. Read more It is traditional from the region where I live, and in fact, people travel great distances to come and enjoy it in Ponte de lima, where it is particularly famous. Usually served with Arroz de Sarrabulho (a rice dish made amongst other things, with the pig's blood), I prefer to give it a miss and serve it with sautéed or roast potatoes. See less
Ingredients
- 1,5 Kilo cubed leg of pork (1 inch cubes) shopping list
- 2 cups dry white wine shopping list
- 4 garlic cloves or more if you like it shopping list
- 1 tbsp paprika shopping list
- 2 bay leaves shopping list
- 1 tbsp ground cumin shopping list
- 4 tbsp olive oil shopping list
- salt and pepper shopping list
How to make it
- Prepare the marinade by mixing the wine, chopped garlic, papprika, half the cumin, salt and pepper.
- Toss the meat in this marinade, and leave overnight.
- On the day, heat the olive oil in a thick saucepan, and lightly fry the drained meat, until golden,
- Add the marinade and the bay leaves, and cook slowly until the meat is tender.
- When ready to serve, sprinkle with the remainder of the cumin.
- If you want, you can add some fried chestnuts when you add the marinade.
- Slit the skins of the chestnuts and boil for 5 minutes.
- When cool enough to handle, peel the chestnuts and add to the meat and let it cook together.
The Rating
Reviewed by 9 people-
Very nice. Simple with bold flavors... I want to try this.
jimrug1
in Peoria loved it
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Love the flavors in this! Can't wait to try it! High 5!
shepherdrescue
in Lake Forest loved it
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Simple, flavorful, and beautiful. Thank you.
lanceoferin
in Blackshear loved it
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