Rojões à Minhota
Tender cubes of pork braised in red wine with bay leaves and garlic until meltingly soft. A rustic Portuguese classic that tastes like hours of cooking but comes together in under 45 minutes.
- Total time
- 45 min
- Servings
- 4
- Calories
- 420
- Protein
- 42g
Ingredients
- 1.5 lbs pork shoulder, boneless
- 1 cup red wine
- 4 whole garlic cloves
- 2 whole bay leaves
- 1 pinch to taste salt and pepper
- 2 tbsp olive oil
Instructions
- 1
Cut the pork into 1.5-inch cubes, cutting across the muscle fibers by slicing the shoulder into thick slabs first, then cutting those slabs crosswise into cubes about the size of walnuts.
- 2
Peel the garlic cloves and leave them whole — do not mince them, as they will soften completely while braising and add sweetness without harshness.
- 3
Pour 2 tablespoons of olive oil into a large heavy-bottomed pot or Dutch oven and place it over medium-high heat until the oil shimmers and slides quickly when you tilt the pot, about 90 seconds.
- 4
Working in batches so the pork is not crowded, add half the cubes to the hot oil and let them sit undisturbed for 2 minutes until the bottom surface turns deep golden brown, then stir and cook another 2 minutes until most surfaces are browned.
- 5
Transfer the browned pork to a clean bowl or plate and repeat step 4 with the remaining pork cubes, cooking them the same way and adding them to the bowl.
- 6
Pour the 1 cup of red wine into the empty pot and use a wooden spoon to scrape up the stuck-on brown bits from the bottom and sides — these bits are pure flavor and should fully dissolve into the wine.
- 7
Return all the pork and its juices to the pot, add the 4 whole garlic cloves and the 2 bay leaves, and stir once to combine.
- 8
Reduce the heat to medium-low so the liquid barely bubbles — you should see just a few lazy bubbles breaking the surface every second or two, not a rolling boil.
- 9
Cover the pot with a lid, leaving it slightly ajar (tilted so steam escapes), and braise for 30 minutes, stirring once at the 15-minute mark to ensure even cooking.
- 10
After 30 minutes, pierce the largest pork cube with a fork — it should shred easily without resistance, indicating the meat is fully tender and cooked through.
- 11
Taste the braising liquid and add salt and pepper to your preference — the wine should taste savory and slightly tangy, balanced but not sharp.
- 12
Ladle the rojões into shallow bowls, distributing the pork evenly and pouring the braising liquid (with the garlic and bay leaves) into each bowl.
Tools you’ll need
- cutting board
- chef's knife
- large heavy-bottomed pot or 5-quart Dutch oven with lid
- wooden spoon
- fork
- ladle or slotted spoon
- bowl or plate for holding browned pork
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