Cubes of pork shoulder fried in lard with white wine, garlic and cumin until caramelised and aromatic. The Minho's version of pork confited in its own fat, served with fried potatoes and pickled vegetables.

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.

Where to eat Rojoes a Minhota in Braga

2 editor picks for Rojoes a Minhota in Braga, ranked by editorial score. All Braga signature dishes · Rojoes a Minhota across every city.

  • Cruz Sobral

    Order Wood-oven roasted meats: the Cruz family has used the same wood-fired oven since 1926 and it shows in the crust on everything.

    Operating since 1926 and run by the Cruz Sobral family's third and fourth generations.

    DetailsDirections

  • Arcoense

    Order Rojões: braised Bisaro pork cubes with lard-fried potatoes.

    Founded in the 1970s on the outskirts of Braga, Arcoense built its reputation on certified Bisaro pork, Minho-style cod and padeiro-style roast.

    DetailsDirections

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Make it at home

Serves 41 hr 30 minEasy

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

  1. Marinate the pork in wine, garlic, cumin, paprika, salt and pepper for at least 1 hour.
  2. 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).
  3. Fry undisturbed for 5 minutes until a deep golden crust forms, then turn and repeat on all sides.
  4. Pour the remaining marinade into the pan and cook over medium heat until the liquid reduces and the pork is glazed, about 10 minutes.
  5. Serve over fried potatoes with pickled vegetables alongside.

Editor tip. 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.