ROJÕES DE PORCO receita tradicional Portuguesa

white wine

🥗Healthier: broth

💰Cheaper: water + vinegar

Broth adds flavor without alcohol, while water and vinegar are more cost-effective.

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: pork butt

Pork tenderloin is leaner, while pork butt is often cheaper and flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a budget-friendly substitute.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Cayenne adds heat at a lower cost.

Cut the pork into equal-sized cubes, ensuring some fat is included for flavor.

In a bowl, combine the pork with crushed garlic, bay leaves, paprika, black pepper, coarse salt, and white wine.

Mix the marinade with your hands and cover the pork, letting it marinate for 1 hour.

In a stainless steel pot, heat 3 tablespoons of lard until melted.

Remove excess liquid from the marinated pork using a slotted spoon and add the pork to the pot.

Sear the pork on high heat for about 15 minutes, turning constantly until browned.

Add the reserved marinade to the pot and reduce the heat to low.

Cover the pot and let it cook for 35 minutes, stirring occasionally.

After 35 minutes, check the pork; it should have a nice color and be almost done.

Let it cook for an additional 10 minutes if needed, then remove the pork from the pot and strain it in a colander to remove excess liquid.

Serve the pork with rice, salad, and olives.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens