History
Rojoes are the Minho's answer to the Alentejo pork dishes of the south; where Alentejo uses olive oil, the Minho renders the pork in its own lard. The preparation reflects the region's Bisaro pig culture and the tradition of using every part of the November slaughter. Arcoense has served rojoes as a fixed menu staple since the 1970s, sourcing the pork from the same hill farms near Peneda-Geres that supply the Easter kid.
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Make it at home
Ingredients
- 1kg boneless pork shoulder, cut into 3cm cubes
- 200ml vinho verde branco (or dry white wine)
- 6 garlic cloves, minced
- 1 tablespoon cumin seeds
- 1 tablespoon sweet paprika
- 100g lard
- Salt and black pepper
- 600g waxy potatoes, cubed and fried
- Pickled vegetables (cucumbers, carrots) to serve
Method
- Marinate the pork in wine, garlic, cumin, paprika, salt and pepper for at least 1 hour.
- Melt the lard in a wide, heavy frying pan over medium heat. Add the pork cubes in a single layer (work in batches if needed).
- Fry undisturbed for 5 minutes until a deep golden crust forms, then turn and repeat on all sides.
- Pour the remaining marinade into the pan and cook over medium heat until the liquid reduces and the pork is glazed, about 10 minutes.
- Serve over fried potatoes with pickled vegetables alongside.
Tip from the editors. Do not crowd the pan or the pork steams instead of frying. The caramelisation of the exterior is the whole point; it needs direct contact with the hot lard.
Where to eat rojoes a minhota
Rojoes a Minhota in Braga
Arcoense ★ 4.3
Founded in the 1970s on the outskirts of Braga, Arcoense built its reputation on certified Bisaro pork, Minho cod and padeiro roast kid. Reservations advised.
OrderCertified Bisaro pork rojões with lard-fried potatoes: a thirty-year signature dish worth the taxi fare.
TipSix kilometres from the centre. Reservations essential at weekends.
Cruz Sobral ★ 4.4
Operating since 1926 and run by the Cruz Sobral family's third and fourth generations. The kitchen in Campo das Hortas slow-cooks everything.
Why locals goHidden behind a gate in Campo das Carvalheiras without signage, run by the same family since 1926, with no social media presence.
TipNo reservation system: arrive at noon and wait for a table with the regulars. Sunday lunch 12:00-15:30 only. Cash preferred.
More places to eat in Braga
Not on this list, but among the highest we score in this city. Every one is in our guide with its address, hours and what to order.
- Pausa Util Vegetarian, our score 4.9
- Frigideiras do Cantinho Street food, our score 4.8
- Palatial French fine dining, our score 4.8
- Frigideiras do Cantinho Shop Market, our score 4.7
- Nordico Coffee Shop Brunch, our score 4.6
- Cafe A Brasileira Brunch, our score 4.5
More cities are in research. Want rojoes a minhota covered somewhere specific? Tell us where you want to eat.