Ingredientes
1,5 kg de rojões (para 7/8 pessoas)
3 cebolas grandes
4 dentes de alho
1 pedaço de bacon cortado em tiras finas (cerca de 150-200gr)
2 a 3 colheres de sopa de banha de porco
pimenta q.b.
sal q.b
azeite q.b.
1 pau de canela
2 a 3 folhas de louro
3 dl vinho branco (a receita original diz 6dl mas achei muito)
O truque agora é na disposição de todos os ingredientes na panela. Temperei e marinei durante 1h os rojões (alho, sal, azeite e um pouco de vinho). Coloquei na panela os ingredientes pela seguinte ordem: carne, bacon, banha, cebola, alho, louro, pimenta e pau de canela. Regar com vinho (a receita diz regar com vinho até tapar a carne mas achei muito) e levar a forno já aquecido a 180ºC cerca de 2 horas ou mais se necessário. Está no ponto quando a carne estiver tostadinha.
:::
Today an adaptation of a recipe very typical from Azores. It is a slowly cooking method in a clay pot. I decide to use pork meat. The think I loved about this is using the clay pot, the flavour is great, it's very easy to make and you can serve it directly on the table with the clay pot which is very beautiful and rustic. This is perfect for you guys that say you can't cook and don't know what to do when you receive family and friends. No excuses! :)
1-1,5 kg of pork loin meat (chopped in large cubes)
3 large onions
4 garlic cloves
1 piece of bacon sliced (cerca de 150-200gr)
2 to 3 tbsp og lard
pepper as needed
salt as needed
olive oil as needed
1 cinnamon stick
2 to 3 bay leaves
3 dl white wine (or more if you want)
I seasoned the pork meat for 1 hour (it's optional) with salt, garlic, olive oil and a little bit of white wine). The trick now is the order you place all the ingredientes in the clay pot, like this: meat, bacon, lard, onions, garlic, bay leaves, pepper and the cinnamon stick. Pour the wine until almost all the meat is covered or if you choose to pour less keep checking if the pot is getting to dry and pour some water in that case. In the oven (pre-heated at 180ºc) it goes for 2 hours or more if necessary. Ready when the meat is toasted on top.
Enjoy!
