Preparation
Rojões are a traditional Portuguese dish that celebrates the intense flavors of marinated pork. Combined with pasta in tomato sauce and chorizo, they create a robust and comforting meal.
Cooking Instructions
1. Prepare the marinade
In a large bowl, mix half of the white wine, 2 cloves of minced garlic, 1 bay leaf, salt, pepper, and paprika.
2. Marinate the meat
Cut the pork into medium cubes. Add to the marinade, coat well, cover, and refrigerate for at least 2 hours (ideally overnight).
3. Brown the rojões
Remove the meat from the marinade (reserve the marinade) and pat dry with paper towels. In a large pot, heat 2 tablespoons of olive oil and brown the meat in batches until well browned. Set aside.
4. Cook the rojões
In the same pot, add the reserved marinade, remaining white wine, and enough water to cover the meat. Cover and cook over medium-low heat for 30-40 minutes until the meat is tender.
5. Prepare the tomato sauce
In another pot, heat the remaining olive oil and sauté the onion and remaining garlic. Add the chorizo slices and brown slightly.
6. Add tomatoes
Add the crushed peeled tomatoes, sweet paprika, salt, and the remaining bay leaf. Cook over medium heat for 15-20 minutes until thickened.
7. Cook the pasta
Cook the macaroni in boiling salted water according to package instructions. Drain.
8. Combine everything
Mix the drained macaroni with the tomato and chorizo sauce. If desired, add roasted pepper pulp.
9. Plate
Serve the rojões over the macaroni or on the side. Sprinkle with fresh parsley.
Tips
- The longer it marinates, the more flavorful the rojões become
- Don’t rush the browning - it’s essential for flavor
- You can add French fries as a traditional accompaniment
- Meat chorizo is the most traditional, but you can use other types
Notes
Yield: 4 servings Calories: Approximately 680 kcal per serving Traditional Portuguese dish perfect for special occasions and celebrations.