Pata de Cerdo

Pata de Cerdo Recipe from Spain - Ingredients: Pork, Olive Oil, Paprika, Garlic, Sea Salt, Thyme, Oregano, Baguettes, Salt

Region / culture: Spain | Preparation time: 15 minutes | Cooking time: 3-4 hours | Servings: 6-8

Introduction

Pata de Cerdo, also known as pork leg or ham hock, is a delicious and flavorful cut of meat that is popular in many Latin American countries. This recipe for Pata de Cerdo is a simple and easy way to prepare this tasty dish at home.

History

Pata de Cerdo has been a staple in Latin American cuisine for centuries. It is often served at special occasions and family gatherings, as it is a hearty and satisfying dish that is sure to please a crowd.

Ingredients

3 lb (1.36 kg) pork sirloin roast (bone in, with a generous amount of fat on top)
0.25 cup olive oil
1.5 tsp paprika (preferably smokey)
3 – 4 cloves of garlic
sea salt
0.5 tsp thyme
0.5 tsp oregano
2 – 3 crusty French baguettes, sliced lengthwise
salt

How to prepare

Using a mortar and pestle, mash the garlic and salt until creamy.
Add the paprika, thyme, oregano, and oil to the mixture and combine well.
Rub the roast all over with this mixture and place it, uncovered, in a preheated oven at 350°F (177°C).
Bake for 3 to 4 hours, or until the roast is cooked through.
Remove the roast from the oven and let it stand for 15 minutes before slicing.
Slice the roast into very thin slices and serve on crusty baguettes, lightly salted.

Variations

Add a squeeze of fresh lime juice to the garlic and spice mixture for a citrusy twist.
Serve Pata de Cerdo with a side of rice and beans for a more traditional Latin American meal.

Cooking Tips & Tricks

Make sure to rub the roast with the garlic and spice mixture thoroughly to ensure that the flavors are evenly distributed.

- Cooking the roast uncovered allows the skin to crisp up and become deliciously crunchy.

- Letting the roast stand before slicing allows the juices to redistribute, resulting in a more tender and flavorful meat.

Serving Suggestions

Serve Pata de Cerdo on crusty baguettes with a side of pickled vegetables or a fresh salad.

Cooking Techniques

This recipe uses the oven to roast the pork leg until it is tender and juicy.

Ingredient Substitutions

If you don't have paprika, you can use smoked paprika or chili powder instead.

- You can substitute the olive oil with vegetable oil or melted butter.

Make Ahead Tips

You can prepare the garlic and spice mixture ahead of time and store it in the refrigerator until you are ready to use it.

Presentation Ideas

Arrange the sliced Pata de Cerdo on a platter with fresh herbs and lemon wedges for a beautiful presentation.

Pairing Recommendations

Pata de Cerdo pairs well with a light and refreshing beer or a glass of red wine.

Storage and Reheating Instructions

Store any leftover Pata de Cerdo in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Pata de Cerdo is approximately 400 calories.

Carbohydrates

This recipe is low in carbohydrates, making it a great option for those following a low-carb or keto diet.

Fats

Pata de Cerdo is a high-fat dish, with the majority of the fat coming from the pork leg itself. The addition of olive oil also adds to the fat content of this recipe.

Proteins

Pata de Cerdo is a rich source of protein, with the pork leg providing a substantial amount of this essential nutrient.

Vitamins and minerals

Pata de Cerdo is a good source of various vitamins and minerals, including iron, zinc, and vitamin B12.

Alergens

This recipe contains pork and garlic, which may be allergens for some individuals.

Summary

Pata de Cerdo is a high-protein, high-fat dish that is low in carbohydrates. It is a good source of vitamins and minerals, making it a nutritious option for a hearty meal.

Summary

Pata de Cerdo is a delicious and flavorful dish that is perfect for a special occasion or family gathering. With a few simple ingredients and some time in the oven, you can enjoy this traditional Latin American dish at home.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Pata de Cerdo. It was a hot summer day in my small village in Mexico, and I was just a young girl eager to learn the ways of cooking from my grandmother. She was a master in the kitchen, and I would often watch her as she prepared delicious meals for our family.

One day, as I sat by her side in the kitchen, she pulled out a well-worn recipe book from a dusty old drawer. As she flipped through the pages, her eyes lit up when she came across the recipe for Pata de Cerdo. She explained to me that it was a traditional dish made with pork leg, cooked in a rich and flavorful sauce.

I watched intently as she gathered all the ingredients needed for the recipe. The pork leg was carefully cleaned and seasoned with a blend of spices that filled the kitchen with a tantalizing aroma. My grandmother then placed the meat in a large pot and poured in a mixture of tomatoes, onions, garlic, and peppers.

As the dish simmered on the stove, my grandmother shared with me the story of how she learned to make Pata de Cerdo. She told me that she had first tasted the dish at a family gathering many years ago. The flavors had impressed her so much that she asked for the recipe from her aunt, who was known for her culinary skills.

Her aunt had taught her the intricacies of making the dish, stressing the importance of patience and attention to detail. My grandmother had practiced making Pata de Cerdo countless times until she had perfected the recipe to her liking.

As the dish cooked, I could hardly contain my excitement to taste it. The aroma that filled the kitchen was intoxicating, and I knew that this would be a meal to remember. Finally, after hours of simmering, the Pata de Cerdo was ready.

My grandmother carefully plated the dish, garnishing it with fresh herbs and a squeeze of lime. The pork leg was tender and succulent, falling off the bone with each bite. The sauce was rich and flavorful, a perfect complement to the meat.

As I took my first bite, I was transported to a world of flavors and memories. The taste of the Pata de Cerdo brought me back to that summer day in my grandmother's kitchen, where I had learned the art of cooking from a true master.

Since that day, I have made Pata de Cerdo countless times, each time remembering the lessons my grandmother had taught me. The recipe has become a staple in my own kitchen, a dish that I am proud to share with my own family and friends.

As I sit here now, reminiscing about that day so many years ago, I am grateful for the gift that my grandmother gave me – the gift of cooking. And I will always hold dear the memory of that first taste of Pata de Cerdo, a dish that will forever remind me of her love and dedication to the culinary arts.