Rojões are one of the most traditional and unique dishes in Northern Portuguese cuisine. They are basically a combination between fried pork meat and pork rinds. Rojões are a lot like Portuguese torresmos but have more meat than fat, although they are just as delicious. They are full of flavor and when spiced with the right Portuguese seasonings, they are hard to resist.
4.5 pounds pork shoulder (with the fat), cubed
2 teaspoons cumin
2 tablespoons olive oil
6 garlic cloves, chopped
2 bay leaves
2 teaspoons salt
1 teaspoon black pepper
1 bottle Portuguese white wine
1 pound potatoes, chopped
2 teaspoons parsley, chopped
1) Marinate the pork in a bowl with the rest of the ingredients minus the potatoes and parsley, for about 9-10 hours. Mix it well.
2) Once it is ready, add the pork along with the marinade to a large saucepan. Turn it to low heat and let it simmer for 30-45 minutes.
3) Reserve and set aside most of the liquid in the saucepan and turn the heat to medium-high.
4) Saute the pork for 5-6 minutes until it receives a nice browned color.
5) Add the chopped potatoes to the saucepan along with the reserved marinade. Stir it well.
6) Turn the heat back to low and let it simmer for another 1.5 hours until the pork and potatoes are well tender.
7) Once the pork is done, remove from the heat and pour into a serving platter. Cover with the chopped parsley and serve while hot.