Os rojões são um prato tradicional do norte de Portugal, especialmente da região do Minho, que celebra a simplicidade e a riqueza dos sabores do campo. Cozinhada lentamente, a carne de porco fica incrivelmente tenra e saborosa, absorvendo todos os aromas das ervas e do vinho. É um prato rústico, perfeito para um almoço de domingo em família.

Ingredientes

  • 1 kg de carne de porco cortadas em pedaços (pode ser pá)
  • 2 cabeças de alho inteiras
  • sal
  • 1 ramo de cheiros: 2 folhas de louro, 1 raminho de alecrim, 1 raminho de carqueja, 1
  • molhinho de salsa
  • pimenta preta moída
  • 1 malagueta inteira
  • 1 colher de banha de porco
  • sal
  • 2 cravinhos
  • 1 copo de vinho branco

Preparação

  1. Derreta a banha num tacho e junte os pedaços de carne. Tape e mexa de vez e quando.
  2. Junte o raminho de cheiros, a pimenta, a malagueta, os cravinhos e as cabeças dos alhos cortados ao meio. Deixe apurar uns 15 minutos. Junte o vinho branco e tape.
  3. Cozinhe durante uns 40 minutos, até o molho ficar bem reduzido e os rojões ganharem aquela cor dourada.
  4. Acompanhe com batata cozida com pele e salada.

Get ready to experience one of Portugal’s most beloved rustic dishes with the English version below.

Pork “Rojões” (Braised Pork Chunks)

Rojões is a classic and deeply cherished dish from the north of Portugal, particularly the Minho region. It’s a prime example of traditional, rustic Portuguese cooking at its finest, where simple ingredients are slow-cooked to create a meal with incredible depth of flavour. The dish consists of chunks of pork, traditionally cooked in lard with garlic and white wine, until the meat is meltingly tender and has developed a beautiful golden-brown crust.

The secret to this dish lies in its “ramo de cheiros,” or bouquet garni, which infuses the meat with a wonderfully complex, herbal aroma. The whole heads of garlic, cut in half, soften and sweeten during the long braise, adding a gentle flavour to the rich sauce. This isn’t a heavily sauced dish; instead, the liquids reduce down to create a flavourful coating for the meat.

Traditionally, Rojões are served with boiled potatoes and a simple salad, as suggested in the recipe, but they are also famously paired with fried potatoes and boiled chestnuts. It’s a hearty, comforting, and flavour-packed meal that is perfect for a cold day.

Ingredients

  • 1 kg pork shoulder, cut into chunks
  • 2 whole heads of garlic
  • Salt
  • 1 bouquet garni: 2 bay leaves, 1 sprig of rosemary, 1 sprig of carqueja (gorse), 1 small bunch of parsley
  • Freshly ground black pepper
  • 1 whole chilli
  • 1 tbsp lard
  • 2 whole cloves
  • 1 glass of white wine

Method

  1. Melt the lard in a heavy-based pan or casserole dish and add the pork chunks. Cover and stir from time to time.
  2. Add the bouquet garni, pepper, chilli, cloves, and the heads of garlic cut in half. Let the flavours infuse for about 15 minutes. Add the white wine and cover the pan.
  3. Cook for about 40 minutes, until the sauce has reduced significantly and the pork has a beautiful golden colour.
  4. Serve with boiled potatoes (with their skins on) and a fresh salad.