Braised Pork Minho Style (Rojões à Minhota)

Ingredients

• 3 pounds pork shoulder, cut into 1.5-inch cubes
• 1 cup dry white wine
• 8 cloves garlic, minced
• 1 tablespoon sweet paprika
• 1 bay leaf bay leaf
• 1 tablespoon kosher salt
• 1 teaspoon ground black pepper
• 1 cup water
• 1/4 cup lard
• 2 oranges, cut into wedges, for garnish
• 2 pounds russet potatoes, peeled and cut into large chunks
• 1 cup vegetable oil, for frying potatoes

Method

1. 1

   In a large bowl, combine the pork cubes, white wine, minced garlic, paprika, bay leaf, salt, and pepper. Toss to coat evenly.

2. 2

   Cover and refrigerate the pork to marinate, stirring once or twice if possible.

3. 3

   Transfer the pork and all marinade to a large heavy pot or Dutch oven. Add the water, cover, and bring to a simmer over medium heat.

4. 4

   Reduce heat to low and braise, covered, until the pork is very tender.

   1:30:00 · Braise pork
5. 5

   Uncover the pot, remove the bay leaf, and increase heat to medium-high. Cook, stirring occasionally, until most of the remaining liquid evaporates.

   15:00 · Reduce liquid
6. 6

   Meanwhile, peel and cut the potatoes into large chunks. Heat the vegetable oil in a separate deep skillet to 325°F.

7. 7

   Fry the potatoes in the hot oil, turning occasionally, until golden and cooked through. Drain on paper towels and season with salt.

   12:00 · Fry potatoes
8. 8

   Add the lard to the pot with the pork and increase heat to medium-high. Fry the pork pieces in the rendered fat, turning occasionally, until deeply browned and crisp at the edges.

   15:00 · Crisp pork
9. 9

   Taste and adjust seasoning with additional salt if needed. Transfer the pork to a serving platter.

10. 10

    Serve the pork hot alongside the fried potatoes, garnished with orange wedges.