Rojões à Cominh
Lemon and cumin temper the richness of the meat in this traditional pork dish from Minho. Accompany with sautéed greens topped with toasted bread crumbs.
2 tablespoons ground cumin
1-1/2 tablespoons finely minced garlic
2 teaspoons freshly ground pepper,
plus pepper to taste
1 teaspoon salt, plus salt to taste
7 tablespoons (3/4 oz/20 g) chopped
fresh cilantro (fresh coriander)
2 tablespoons fresh lemon juice
Grated zest of 1 lemon
1 cup (8fl oz/250 ml) dry white wine
2 lb. (1 kg) pork shoulder or butt,
cut into 1-1/2-inch (4-cm) cubes
2 tablespoons lard or olive oil
Chicken stock, as needed to cover
4 paper-thin lemon slices, cut into quarters
In a small bowl, stir together the cumin, garlic, 2 teaspoons pepper, 1 teaspoon salt, 4 tablespoons (1/3 oz/10 g) of the cilantro, the lemon juice and zest, and the wine. Place the pork in a non-aluminum container, and rub the cumin mixture into the meat. Cover and refrigerate overnight.
The next day, drain the pork, reserving the marinade. Pat the meat dry. In a heavy saucepan over high heat, melt the lard or warm the olive oil. Add the pork and sauté until golden, 8-10 minutes. Add the reserved marinade and enough chicken stock just to cover the meat. Raise the heat to high and bring to a boil. Reduce the heat to low; cover, and simmer until very tender, about 45 minutes, adding the lemon slices during the last 10 minutes of cooking.
Season with salt and pepper and transfer to a warmed serving bowl. Sprinkle with the remaining 3 tablespoons cilantro and serve immediately.
Savoring Spain & Portugal
By Joyce Goldstein
Time Life Books, 2000
Color photographs throughout
Recipe reprinted by permission.
This page created January 2001
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