Provincetown Portuguese Cookbook

Carne

Partridges Alcântara | Pork with Clams | Minho Style | Pork Chops with Port Wine Sauce | Pork Stuffed with Clams | Baked Smoked Shoulder and Rice | Portuguese Chicken | Empanada de Galinha | Chicken with Peas | Louise's Portuguese Paella | Portuguese Skewers of Beef | Chuck Roast | Chuck Roast Portuguese Style | Alcatra à la Rita | Alcatra à Moda Mariana | Mariana's Portuguese Style Chuck Roast | Feijoada | Cocoila

Rojoes à Moda do Minho

Rosa Verde Silva

Rosa's family is from the Minho region of northern Portugal. Rojoes are small chunks of meat, usually pork, which are marinated and cooked on top of the stove.

1 medium sized onion, sliced

3 oz. dry white wine

1 tbsp. lemon juice

1 tbsp. ground cumin

3 cloves garlic, crushed

1 bay leaf

2 lb. lean pork

Garnish: olives and lemon wedges

Make a marinade with the wine, lemon juice, cumin, garlic, bay leaf and salt and pepper. Put the pork in a dish and cover with the marinade. Refrigerate overnight.

Remove the meat from the marinade and pat dry. Reserve the marinade.

In a heavy casserole with a little bit of olive oil, sauté the onion. Add the meat and brown slowly on all sides. Add the marinade. Cover and cook until the meat is tender, about 45 minutes.

Serves 6.