Rojões also known as ''rojões à moda do Minho'' is a typical fried pork dish of

Portuguese cuisine The oldest known book on Portuguese cuisine, entitled ''Livro de Cozinha da Infanta D. Maria de Portugal'', from the 16th century, describes many popular dishes of meat, fish, poultry and others. ''Culinária Portuguesa'', by António-Maria De O ...

, in particular, of the

Minho Province Minho () was a former province in Portugal, established in 1936 and dissolved in 1976. It consisted of 23 municipalities, with its capital in the city of Braga. Today, the area would include the districts of Braga and Viana do Castelo. Minho has ...

in the wider Norte region of northern Portugal but with several regional variants across the country. Rojões is also the name for boneless pieces of pork meat, but with some fat (for example, from the leg). In the North of Portugal, rojões are pork cuts from the leg, shoulder or belly, fried in

lard Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig.Lard
entry in the o ...

in a pan, preferably made of iron, which is a typical regional dish well-known across the entire country and easily found also in almost all parts of Portugal. There are variants like those from

Bairrada Bairrada is a Portuguese wine region located in the Beira Litoral Province. The region has Portugal's highest wine classification as a '' Denominação de Origem Controlada'' (DOC), and its popularity has surged over the last years. It is small and ...

(''rojões da Bairrada''),

Porto Porto or Oporto () is the second-largest city in Portugal, the capital of the Porto District, and one of the Iberian Peninsula's major urban areas. Porto city proper, which is the entire municipality of Porto, is small compared to its metropol ...

(''rojões à moda do Porto'') and Minho Province (''rojões à minhota'' or ''rojões à moda do Minho''). The nationally-famous

carne de porco à alentejana Carne de Porco à Alentejana (Pork with clams) is one of the most traditional and popular pork dishes of Portuguese cuisine. It is a combination of pork and clams, with potatoes and coriander. Usually, about 800 g of pork are marinated for som ...

, which always has clams as an ingredient and is named after the region of

Alentejo Alentejo ( , ) is a geographical, historical, and cultural region of south–central and southern Portugal. In Portuguese, its name means "beyond () the Tagus river" (''Tejo''). Alentejo includes the regions of Alto Alentejo and Baixo Alent ...

, is indeed a dish of rojões with clams, also called ''rojões e porcoà Alentejana'', with or without clams.Rojões de porco à Alentejana (Associação de Cozinheiros Profissionais de Portugal) https://www.acpp.pt/acervo-mlm-alentejo/141-carnes/2866-rojoes-de-porco-a-alentejana

References

Portuguese cuisine Pork dishes {{Portugal-cuisine-stub