Rojões

Name: Rojões
Prep time: 30 min
Cook time: 75 min
Yield: 6
Ingredients: 3 lb pork shoulder, cut into 2-inch chunks; 8 oz pork liver, sliced; 1/2 cup lard or olive oil; 1 cup dry white wine; 6 cloves garlic, smashed; 2 tbsp sweet paprika; 1 tsp piri-piri or red pepper flakes; 2 bay leaves; 1 tsp salt; 1 1/2 lb small potatoes; 1 cup peeled chestnuts; 1 bunch turnip greens or kale, sautéed

Slow-cooked chunks of pork belly and shoulder, golden and crackling-edged, served with chestnuts, potatoes, and pickled trimmings — the Minho’s great feast dish.

⏱ 30 minPrep time

🔥 1 hr 15 minCook time

🍽 6Servings

🏷 DinnerCategory

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Rojões are boldly seasoned chunks of pork, braised until golden and glazed with wine, garlic and paprika, then finished with the richness of the liver. A northern classic, they arrive at the table with fried potatoes, chestnuts and greens in a triumphant pile.

Loved at festivals and family gatherings in the Minho region, rojões are all about deep, savory flavor and crisp edges. Serve them as a hearty main with cornbread to soak up the juices — the potatoes are half the point.

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Step by stepInstructions

Marinate the pork with the wine, garlic, paprika, piri-piri, bay leaves and salt for at least 2 hours.
Brown the pork in batches in hot lard or oil until deeply golden.
Add the marinade, cover, and braise gently 45-60 minutes until tender, uncovering at the end to glaze the meat.
Fry the potatoes until golden, adding the chestnuts for the last 5 minutes.
Quickly fry the liver slices in the same pan.
Toss everything together with the sautéed greens and serve hot.

💡 Chef tips & storage

Pat the pork dry before browning for the deepest crust. If liver isn't for you, skip it — the dish still shines.

Recipe details

Prep30 min

Cook1 hr 15 min

Servings6

CategoryDinner

PublishedAugust 17, 2026

Hi, I'm Emily 🧡

Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

Rojões

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Rojões

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