Source: Personal Recipe Portuguese Braised Pork in White Wine with Chestnuts (Rojões) Serves 5-6

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.

Ingredients

• 4.5 lbs pork shoulder (with the fat), cubed • 2 tsp cumin • 2 Tbsp olive oil • 6 garlic cloves, chopped • 2 bay leaves • 250 g chorizo and salami • 300 g chestnuts • 2 tsp salt • 1 tsp black pepper • Half bottle (400-500ml) wine or Portuguese White Wine

Instructions

• Marinate the pork in a bowl with the rest of the ingredients for about 9-10 hours. Mix it well. • 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. • Reserve and set aside most of the liquid in the saucepan and turn the heat to medium-high. • Saute the pork for 5-6 mins until it receives a nice browned color. • Add the chestnuts and the chorizo to the saucepan along with the reserved marinade. Stir it well. • Turn the heat back to low and let it simmer for another 30 mins until the all is well tender. • Once the pork is done, remove from the heat and pour into a serving platter. Cover with the chopped parsley and serve while hot.

Cook: Daniela Romão Mains, easy to prepare