Recipe by Mia #3
This is a typical Portuguese pork dish. But the best rojoes you'll find is in the norther part of Portugal, in the Minho distric (Pont De Lima) thats the place to go for the best rojoes ever, served with a nice bottle of wine from the region. Can't ask for anything better.
Top Review by MaryMc
We liked this one. It had lots of flavor but wasn't too spicy. I wasn't wild about the texture--the meat was a little mealy--but I think I might have marinaded it too long. I'd try marinading it all day but not overnight next time to see if that made a difference.
- 2 lbs lean boneless pork, cut into 1-inch cubes
- 1 1⁄2 tablespoons lard
- 1 cup red wine
- 1 1⁄2 teaspoons ground cumin
- 1 tablespoon chopped garlic
- 2 bay leaves
- 2 teaspoons salt
- fresh ground pepper
- 4 lemon slices
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon paprika
Directions See How It's Made
- Marinate your pork meat overnight, in the wine, garlic,salt, pepper, and crushed bayleaf, and the paparika. The next day in a skillet melt the lard over high heat, add the pork cubes (DRY well with a paper towel ) and brown.
- them stirring frequently with a wooden spoon, and also regulating the heat so that they color quickly and evenly without burning. Stir in the marinate that remained along with the cumin add a little more salt if needed, and 1 teaspoon of chopped garlic. Bring to a boil. then cover and reduce heat to low and let simmer for 25 minutes or till pork.
- is tender. Add in a little more wine if it looks to dry so that you'll have a nice thick sauce and cook for 5 minutes, stir in the fresh cilantro . Pour the pork into a heated platter, surrounded with boil potatoes or fried.
- Decorate with lemon slices and black olives.
- serve with a nice green salad on the side a bottle of red wine.