Best 6 Braised Pork With Cumin Rojões Recipes

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**Braised Pork with Cumin (Rojes)**

Rojes, also known as braised pork with cumin, is a traditional Persian dish that combines succulent pork, aromatic cumin, and a medley of spices in a rich and flavorful stew. This hearty and comforting dish is a true culinary delight that has been enjoyed in Persian cuisine for centuries.

This recipe article presents two variations of rojes: one using pork belly and the other using pork shoulder. Both cuts of meat yield tender and juicy results, ensuring a satisfying meal. The pork is first braised in a flavorful broth infused with cumin, garlic, onion, and a hint of saffron. The slow-cooking process allows the meat to absorb the aromatic spices and become fall-off-the-bone tender.

Once the pork is cooked, it is removed from the broth and browned to perfection. This step adds a delightful caramelized crust to the meat, enhancing its flavor and texture. The remaining broth is then enriched with a tantalizing combination of dried apricots, raisins, and slivered almonds, creating a sweet and tangy sauce that complements the savory pork.

This recipe article also includes a vegetarian version of rojes, featuring tender chunks of eggplant braised in a flavorful tomato sauce. The eggplant absorbs the rich flavors of the sauce, resulting in a hearty and satisfying dish that is perfect for those following a plant-based diet.

Check out the recipes below so you can choose the best recipe for yourself!

CITRUS-BRAISED PORK



Citrus-Braised Pork image

Using a Dutch oven to make amazing pulled pork indoors is easy and foolproof with this flavorful recipe. Use in sandwiches or make into chilaquiles.

Provided by Ashley Baron Rodriguez

Categories     World Cuisine Recipes     Latin American     Mexican

Time 8h55m

Yield 12

Number Of Ingredients 13

2 cups orange juice
1 yellow onion, sliced
½ cup freshly squeezed lime juice
½ cup extra-virgin olive oil
10 cloves garlic, smashed
2 tablespoons dark brown sugar
1 ½ tablespoons kosher salt
1 tablespoon dried oregano
1 tablespoon ground cumin
2 teaspoons freshly grated lime zest
2 teaspoons freshly ground black pepper
2 dried bay leaves
3 ½ pounds bone-in pork shoulder roast

Steps:

  • Mix orange juice, onion, lime juice, olive oil, garlic, brown sugar, salt, oregano, cumin, lime zest, pepper, and bay leaves in a heavy Dutch oven. Add pork shoulder; turn to coat. Cover and marinate in the refrigerator, 4 hours to overnight.
  • Preheat oven to 325 degrees F (165 degrees C). Remove Dutch oven from the refrigerator and cover tightly with aluminum foil.
  • Bake pork in the preheated oven until heated through, about 1 1/2 hours. Flip pork carefully. Replace foil and bake for 1 hour more. Remove aluminum foil. Continue baking uncovered, turning once halfway through, until pork falls apart and marinade is reduced, 1 1/2 to 2 hours.
  • Remove pork from oven and let rest for 20 minutes. Shred pork in the Dutch oven using 2 forks; mix shredded pork with the reduced marinade. Discard bay leaves.

Nutrition Facts : Calories 298.1 calories, Carbohydrate 10.7 g, Cholesterol 52 mg, Fat 22 g, Fiber 0.8 g, Protein 14.3 g, SaturatedFat 5.9 g, Sodium 762.8 mg, Sugar 6.7 g

BRAISED PORK WITH CUMIN (ROJõES)



Braised Pork With Cumin (Rojões) image

This is a typical Portuguese pork dish. But the best rojoes you'll find is in the norther part of Portugal, in the Minho distric (Pont De Lima) thats the place to go for the best rojoes ever, served with a nice bottle of wine from the region. Can't ask for anything better.

Provided by Mia 3

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 lbs lean boneless pork, cut into 1-inch cubes
1 1/2 tablespoons lard
1 cup red wine
1 1/2 teaspoons ground cumin
1 tablespoon chopped garlic
2 bay leaves
2 teaspoons salt
fresh ground pepper
4 lemon slices
2 tablespoons chopped fresh cilantro
1 tablespoon paprika

Steps:

  • Marinate your pork meat overnight, in the wine, garlic,salt, pepper, and crushed bayleaf, and the paparika. The next day in a skillet melt the lard over high heat, add the pork cubes (DRY well with a paper towel ) and brown.
  • them stirring frequently with a wooden spoon, and also regulating the heat so that they color quickly and evenly without burning. Stir in the marinate that remained along with the cumin add a little more salt if needed, and 1 teaspoon of chopped garlic. Bring to a boil. then cover and reduce heat to low and let simmer for 25 minutes or till pork.
  • is tender. Add in a little more wine if it looks to dry so that you'll have a nice thick sauce and cook for 5 minutes, stir in the fresh cilantro . Pour the pork into a heated platter, surrounded with boil potatoes or fried.
  • Decorate with lemon slices and black olives.
  • serve with a nice green salad on the side a bottle of red wine.
  • Enjoy.

Nutrition Facts : Calories 430.9, Fat 18.1, SaturatedFat 6.4, Cholesterol 138.4, Sodium 1285.7, Carbohydrate 4.2, Fiber 1, Sugar 0.8, Protein 49.3

BRAISED PORK SHOULDER



Braised Pork Shoulder image

Provided by Anne Burrell

Categories     main-dish

Time 3h45m

Yield 8 servings

Number Of Ingredients 15

2 tablespoons coriander seeds, toasted
2 tablespoons cumin seeds, toasted
One 4-pound boneless pork picnic shoulder, sliced in half along the grain
Kosher salt
Extra-virgin olive oil
1 fennel bulb, sliced
1 large onion, sliced
Pinch crushed red pepper
4 cloves garlic, smashed and finely chopped
2-inch piece fresh ginger, peeled and finely grated
2 cups dry white wine
1/4 cup Dijon mustard
3 bay leaves
1 bundle fresh thyme
3 to 4 cups chicken stock

Steps:

  • Using a spice grinder, grind the coriander and cumin seeds until they are a fine powder.
  • Preheat the oven to 375 degrees F.
  • Sprinkle the pork shoulder with the ground spices and salt, then tie each piece so they cook evenly.
  • Coat a Dutch oven with olive oil and bring to a high heat. Brown the first pork on all sides. Remove the pork from the pan and reserve. Ditch the fat in the pan and give a few drops of new oil. Repeat with the second pork and remove.
  • Lower the heat to medium and toss in the fennel and onions and season them with salt and a sprinkle of crushed red pepper. Cook the onions and fennel until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and ginger and cook 2 to 3 minutes longer.
  • Add the wine and reduce by half. Stir in the mustard and add the bay leaves and thyme. Return the pork to the Dutch oven and add stock to the pan until it comes halfway up the side of the pork. Add salt if needed. Bring the liquid to a boil, cover and put the Dutch oven in the preheated oven.
  • After 1 hour, turn the pork over and add more liquid to the pan if the liquid level has gone down. Cover and return to the oven for 1 hour.
  • Turn the pork back over and return to the oven without the lid and cook for 45 more minutes. The liquid should concentrate.
  • Remove the pan from the oven, remove the pork and reserve for 15 minutes, tented with aluminum foil. Skim any excess fat from the pan and reduce the pan juices, if needed.
  • Slice the pork and serve with onions, fennel and juices.
  • Wine Pairing Suggestion: Pinot Grigio

BRAISED PORK WITH TOMATILLOS



Braised Pork with Tomatillos image

A pork braise is a sure way to make people's mouths water. The tomatillos in this dish offer a subtle hint of lightness to the meat. For ultimate flavor, make the dish one day ahead and reheat. -La Boucherie, Matthew Lawrence, Vashon, Washington

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 6 servings.

Number Of Ingredients 14

1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 bone-in pork shoulder roast (3 to 4 pounds)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
15 tomatillos, husks removed, chopped
1 medium onion, chopped
2 garlic cloves, peeled and halved
1 cup white wine
8 cups chicken broth
POLENTA:
4 cups chicken broth
1 cup yellow cornmeal

Steps:

  • In a small dry skillet over medium heat, toast coriander and cumin seeds until aromatic, 1-2 minutes. Remove from skillet. Crush seeds using a spice grinder or mortar and pestle; set aside., Sprinkle pork with salt and pepper. In an ovenproof Dutch oven, brown roast in oil on all sides. Remove and set aside. Add tomatillos and onion to the pan; saute until tomatillos are tender and lightly charred. Add the garlic and crushed spices; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Stir in 8 cups broth and return roast to pan. Bring to a boil. Cover and bake at 350° until pork is tender, 3 to 3-1/2 hours., Meanwhile, in a large heavy saucepan, bring broth to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from the sides of the pan, 15-20 minutes. Serve with pork.

Nutrition Facts : Calories 514 calories, Fat 24g fat (7g saturated fat), Cholesterol 120mg cholesterol, Sodium 1160mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 3g fiber), Protein 41g protein.

BRAISED PORK LOIN WITH PRUNES



Braised Pork Loin with Prunes image

Categories     Garlic     Mustard     Onion     Pork     Braise     Prune     Cognac/Armagnac     White Wine     Fall     Winter     Gourmet

Yield Makes 8 servings

Number Of Ingredients 21

1/4 cup olive oil
2 lb onions (6 to 8 medium), halved lengthwise, then thinly sliced lengthwise
1 head of garlic, cloves separated and peeled
1 1/4 teaspoons salt
1/2 teaspoon black pepper
2 cups pitted prunes (14 oz)
1 cup Armagnac
1 (3- to 3 1/2-lb) boneless center-cut pork loin roast (3 to 4 inches in diameter), tied
10 fresh parsley stems
2 large fresh thyme sprigs
1 large fresh sage sprig
1 California bay leaf or 2 Turkish
1/4 teaspoon black peppercorns
2 whole cloves
1/3 cup Dijon mustard
1/3 cup packed light brown sugar
1 cup dry white wine
1 cup reduced-sodium chicken broth (8 fl oz)
2 to 3 tablespoons red-wine vinegar
Special Equipment
a 5-qt heavy pot with lid (round or oval to accommodate a 12-inch roast; see cooks' note, below); a 6-inch square of cheesecloth; kitchen string; an instant-read thermometer; heavy-duty foil

Steps:

  • Heat 2 tablespoons oil in 5-quart pot over moderate heat until hot but not smoking, then cook onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, until onions are soft and golden, about 20 minutes. Transfer onions to a bowl and reserve pot.
  • Simmer prunes and Armagnac in a 1- to 2-quart saucepan 5 minutes. Remove from heat and set aside.
  • Make a hole for stuffing: Insert a long thin sharp knife into middle of one end toward center of loin, then repeat at opposite end to make an incision that runs lengthwise through roast. Enlarge incision with your fingers, working from both ends, to create a 3/4-inch-wide opening.
  • Pack about 20 prunes into pork, pushing from both ends toward center (reserve remaining Armagnac and prunes). Pat pork dry and season with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.
  • Put oven rack in middle position and preheat oven to 375°F.
  • Wrap parsley, thyme, sage, bay leaf, peppercorns, and cloves in cheesecloth and tie into a bundle with kitchen string.
  • Brush pork with mustard, then evenly coat with brown sugar. Heat remaining 2 tablespoons oil in reserved pot over high heat until hot but not smoking, then brown meat on all sides (not ends), reducing heat if necessary to keep from burning, about 6 minutes total.
  • Transfer pork with tongs to a plate, then add white wine and reserved Armagnac (but not prunes) to pot. Bring to a boil, then remove from heat.
  • Add broth, onions, and cheesecloth bundle to pot with Armagnac mixture, then add pork with any juices accumulated on plate and turn pork fat side up. Bring to a boil over high heat, covered, then transfer to oven and braise 30 minutes.
  • Add remaining prunes and braise until thermometer inserted diagonally 2 inches into meat (avoid stuffing) registers 150°F, about 15 minutes.
  • Transfer pork to a cutting board and cut off and discard string, then cover with heavy-duty foil (temperature of pork will rise as it stands).
  • While pork stands, skim fat from surface of sauce (if necessary) and remove and discard cheesecloth bundle, then stir in vinegar and remaining 1/4 teaspoon salt and pepper to taste.

BRAISED PORK ROAST WITH SWEET POTATOES



Braised Pork Roast With Sweet Potatoes image

Provided by Jacques Pepin

Categories     dinner, casseroles, one pot, main course

Time 2h10m

Yield 6 servings

Number Of Ingredients 10

1 shoulder butt pork roast (boneless), about 3 pounds
2 cups water
2 tablespoons dark soy sauce
1/2 teaspoon Tabasco sauce
2 tablespoons red-wine or cider vinegar
2 tablespoons honey
1 teaspoon cumin
2 pounds yams (about 4)
1 pound onions (about 2 large)
6 large cloves garlic, peeled

Steps:

  • Place the pork roast in a cast-iron or enamel casserole with a lid. Add the water, soy sauce, Tabasco, vinegar, honey and cumin. Bring to a boil, reduce the heat to very low and boil gently, covered, for 1 hour.
  • Meanwhile, peel the yams and cut into 1 1/2-inch slices. Peel the onions and cut each into 4 to 6 pieces, depending on size. Preheat the oven to 375 degrees.
  • After the pork has cooked for 1 hour, add the yams, onions and garlic. Bring back to the boil and continue boiling, covered, on top of the stove for about 15 minutes. Uncover and place the casserole in the center of the oven. Cook for 45 minutes, turning the meat in the juices every 15 minutes. At the end of the cooking period, the juices should be dark and concentrated, the meat tender when pierced with a fork and the vegetables very soft.
  • Serve directly from the casserole, cutting the meat at the table.

Nutrition Facts : @context http, Calories 284, UnsaturatedFat 2 grams, Carbohydrate 57 grams, Fat 3 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 327 milligrams, Sugar 10 grams

Tips:

  • Choose pork shoulder or pork butt for the best braised pork dish. These cuts are well-marbled and will become tender and flavorful when cooked slowly.
  • Sear the pork in a hot pan before braising to develop a nice crust and lock in flavor.
  • Use a variety of aromatics and spices in your braising liquid, such as garlic, onion, carrots, celery, cumin, coriander, and cinnamon. This will add depth and complexity to the flavor of the pork.
  • Braise the pork for at least 2 hours, or until it is fall-apart tender. The longer you braise the pork, the more tender it will be.
  • Serve the braised pork with rice, noodles, or vegetables. You can also use the braising liquid to make a delicious sauce.

Conclusion:

Braised pork with cumin is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The pork is tender and flavorful, and the cumin adds a warm and earthy flavor. This dish is sure to please everyone at the table.

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