📝 About This Recipe
Hailing from the lush Minho region, this iconic dish is a masterclass in rustic Portuguese gastronomy, featuring tender pork leg slow-cooked in its own fat and white wine. It is a celebratory tapestry of textures, combining succulent meat with crispy tripe (tripa enfarinhada) and savory blood sausage (sarrabulho). This recipe captures the heart of a traditional 'matança', offering a rich, garlic-infused experience that is both deeply comforting and culturally profound.
🥗 Ingredients
The Pork and Marinade
- 1 kg Pork leg (boneless) (cut into 5cm cubes)
- 500 ml Dry white wine (Vinho Verde is best) (high quality)
- 6 pieces Garlic cloves (crushed and peeled)
- 2 tablespoons Sweet paprika (Massa de Pimentão) (Portuguese red pepper paste)
- 3 pieces Bay leaves (dried)
- 150 g Lard (traditional cooking fat)
- to taste Coarse sea salt
- to taste Black pepper (freshly ground)
The Traditional Accompaniments
- 200 g Tripa Enfarinhada (Floured Tripe) (sliced into rounds)
- 150 g Morcela (Blood Sausage) (sliced into thick rounds)
- 200 g Liver (Pork) (cut into small cubes)
- 200 g Sarrabulho (Cooked blood cakes) (cubed)
Garnish and Sides
- 800 g Potatoes (peeled and cubed for frying)
- 1 piece Lemon (cut into wedges)
- 1/2 bunch Fresh parsley (coarsely chopped)
- 100 g Pickled vegetables (Variantes) (cauliflower, carrots, and onions)
👨🍳 Instructions
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1
In a large ceramic or glass bowl, combine the pork cubes, crushed garlic, bay leaves, paprika paste, salt, and pepper. Pour the white wine over the meat until submerged. Cover and refrigerate for at least 12 hours, ideally 24, to tenderize the meat.
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2
When ready to cook, drain the meat from the marinade, but ensure you save all the liquid—this is the base of your sauce.
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3
In a large, heavy-bottomed pot (traditionally a clay pot), melt the lard over medium-high heat until it begins to shimmer.
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4
Add the pork cubes to the hot lard. Sear the meat until golden brown on all sides, stirring occasionally to prevent sticking. This should take about 10-15 minutes.
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5
Pour the reserved marinade into the pot. Lower the heat to medium-low, cover, and let it simmer gently for about 45-60 minutes. The meat should become tender and the liquid should reduce significantly.
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6
While the pork is simmering, fry the cubed potatoes in a separate pan until golden and crispy. Drain on paper towels and season lightly with salt.
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7
In a small skillet with a touch of lard or oil, lightly fry the sliced tripa enfarinhada and morcela until the edges are crisp. Set aside.
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8
Approximately 15 minutes before the pork is finished, add the cubed liver and the sarrabulho (blood cakes) to the main pot. These cook faster and you want them to remain tender.
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9
Remove the lid for the final 5-10 minutes of cooking to allow the sauce to thicken into a rich, glossy glaze that coats the meat.
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10
Gently fold the fried potatoes into the pot with the meat to let them soak up a bit of the flavorful fat, or keep them separate if you prefer maximum crunch.
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11
Transfer the Rojões to a large serving platter. Arrange the fried tripe, blood sausage, and pickled vegetables around the meat.
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12
Garnish generously with chopped parsley and lemon wedges. The acidity of the lemon is essential to cut through the richness of the pork fat.
💡 Chef's Tips
Always use a dry Vinho Verde if possible; its high acidity breaks down the pork fibers perfectly during the long marinade. Don't rush the searing process; that initial browning creates the deep 'fond' that flavors the entire dish. If you can't find 'tripa enfarinhada', you can omit it, but it provides a unique crunchy texture traditional to Minho. Ensure the liver is not overcooked; it should be added only at the end to maintain a creamy, soft texture. Use lard rather than oil; it is the authentic fat of the region and provides the characteristic silky mouthfeel.
🍽️ Serving Suggestions
Serve with a chilled bottle of Vinho Verde Branco or a light-bodied red from the Dão region. Accompany with a side of 'Arroz de Sarrabulho' (blood rice) for the ultimate traditional feast. A simple side of blanched 'couve galega' (collard greens) adds a nice bitterness to balance the fat. Provide plenty of crusty sourdough bread (Pão de Centeio) to mop up the garlic-infused lard sauce. Finish the meal with a light citrus sorbet to cleanse the palate after the rich meats.