Minho-Style Rojoes, Pork Cubes Braised in Wine and Fried in Lard

What you need

• 1 kg (2 lb) pork shoulder, with some fat, cut into 4 cm (1 1/2 in) cubes
• 6 cloves garlic, crushed
• 2 fresh bay leaves, or 1 dried
• 2 tsp sweet paprika
• 250 ml (1 cup) dry white wine
• 1 orange, half zested in strips and juiced, half cut into wedges for serving
• 1 1/2 tsp salt
• 1/2 tsp black pepper, freshly ground
• 80 g (1/3 cup) lard, or olive oil

Method

Restated from the original video

1. 1

   Put the pork in a bowl with the garlic, bay leaves, paprika, salt and pepper.

2. 2

   Pour in the wine and the orange juice, add the strips of orange zest and mix well.

3. 3

   Cover and marinate in the fridge for at least 4 hours, or overnight, turning the pork once or twice.

4. 4

   Lift the pork out of the marinade and pat the cubes dry. Keep the marinade and pick out the bay leaves and zest.

5. 5

   Melt the lard in a wide, heavy pot over medium heat. Add the pork in one layer, in two batches if needed, and brown for 5 min.

6. 6

   Return all the pork to the pot, pour in the marinade and add the bay leaves back in. Simmer uncovered over medium-low heat, stirring now and then, until the liquid has fully evaporated, 45-50 min.

7. 7

   Keep cooking in the fat that is left, stirring often, until the cubes turn deep golden and crusty outside and are tender when pierced, 20-25 min. The pork must be cooked through, with no pink inside.

8. 8

   Spoon onto a warm platter and serve hot with the orange wedges.

Imported from maisreceitas.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.