This rustic Portuguese pork stew is typically associated with northern parts of the country. The dish comes in numerous versions that usually consist of fattier cuts of boneless pork which are marinated in white wine, garlic, bay leaves, and cumin. The cuts are then slowly simmered in that same marinade.

Rojões has modest origins, but over time, it became a Portuguese classic, equally beloved in all parts of the country. The dish is traditionally paired with rice, potatoes, or country-style bread. The most popular variety of the dish is Minho-style rojões, a version that often includes roasted chestnuts, blood, flour cakes called belouras or bolachos, tripe, pork’s liver, and boiled blood.