Rojões à Moda do Minho

cut the pork leg into large pieces, taking care that everyone gets fat. a marinade is made with garlic, salt, pepper, paprika, bay leaf and wine. this marinade must be homogeneous, so the ingredients must be crushed together. lie down on the meat and leave it like that overnight.

the lard is melted and the rojões are browned in it, so that they are all equally blond. when they are all browned, add the marinade and let it sauté slowly.

Apart, the guts, cut into pieces, and the liver baits are fried. after seasoning, brown the potatoes and chestnuts.

to the rojões, after sautéing, add the boiled pork blood and cut into thin slices. let everything sauté a little longer.

the rojões and the rest are plated, sprinkled with cumin and decorated with lemon slices and chopped parsley.