Market Stall · Fried Pork
Rojões à Moda do Minho
Photo: Myself, adriao / Wikimedia Commons · Public domain
Traditional Minho plates serve the pork with cubes of cooked pig's blood, floured fried tripe and belouras, small cakes of flour and blood — nothing from the pig goes to waste.
Bite-sized cubes of pork are marinated in wine, garlic and bay leaf, then fried in lard until deeply browned and crisp-edged, served with roasted chestnuts, potatoes or cornbread. A winter market and festival dish across the Minho region north of Porto.
Why it's made this way: The dish traces back to the annual matança, the traditional autumn pig slaughter, when rural Minho families used every part of the animal quickly before it spoiled, turning the freshest cuts into this fried dish.
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Part of World of Street Food — 3443 dishes from 118 countries.
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