THE FIRE-STUNG PORK-CLUSTERS

(Our Play on Rojões / Fried Pork Chunks)

THE FIRE-STUNG PORK-CLUSTERS

Ingredients: 600g Pork shoulder (3cm cubes), 2 tbsp Massa de Pimentão (Pepper paste), 1 tsp Cumin, 4 cloves Garlic, 100ml White wine, 50g Lard, 1 tbsp Vinegar...

Ingredients

  • 600g Pork shoulder (3cm cubes)
  • 2 tbsp Massa de Pimentão (Pepper paste)
  • 1 tsp Cumin
  • 4 cloves Garlic
  • 100ml White wine
  • 50g Lard
  • 1 tbsp Vinegar

Cooking Method

  1. The Coat Marinate pork in pepper paste, cumin, and wine for 4 hours.
  2. The Scorch Fry pork in lard on high heat until every cube is charred and rock-hard crispy.
  3. The Bloom Add the remaining marinade to the pan with a tiny 20ml splash of water; the hiss will release the meat essence.
  4. The Marriage Add vinegar; simmer for 2 minutes until it reduces to a thick red lacquer.
  5. The Final Flourish Serve with raw lemon wedges and fried cubes of pig's blood (optional).

Cuisine: Portuguese

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