Pernil de Cerdo al Horno

Pernil de Cerdo al Horno Recipe - Traditional Puerto Rican Dish

Region / culture: Puerto Rico | Preparation time: overnight | Cooking time: 35 minutes per pound | Servings: 8 or more adults

Introduction

Pernil de Cerdo al Horno, also known as roasted pork leg, is a traditional dish that is popular in many Latin American countries. This dish is typically served during special occasions and family gatherings due to its delicious and savory flavors. The pork leg is marinated in a flavorful blend of spices and seasonings before being roasted to perfection in the oven.

History

The recipe for Pernil de Cerdo al Horno has been passed down through generations in many Latin American families. It is a dish that is often prepared during holidays such as Christmas and Easter, as well as for other special celebrations. The slow roasting process allows the flavors to develop and the meat to become tender and juicy, making it a favorite among many.

Ingredients

A 5 to 6 lb (2.72 kg) pork leg (hind or front), enough to serve eight or more adults
olive oil (preferably) or your favorite cooking oil
vinegar
Ground oregano
anisette
fresh garlic or bottled garlic (avoid using garlic salt)
black pepper
salt
2 tbsp of vinegar
2 tbsp of salt
1 tbsp of ground garlic
ground black pepper to taste

How to prepare

Most pork legs today are frozen. If you are lucky enough to get a fresh pork leg, great! Otherwise, let it thaw in the refrigerator. To speed up the thawing process, do not remove the pork leg from the refrigerator as it may spoil the meat.
To baste the pork leg, blend the following ingredients together: - 2 tbsp of vinegar - 2 tbsp of salt - 1 tbsp of ground garlic (avoid garlic salt: if you do use it, reduce regular salt to less than 1 tbsp) - Ground black pepper to taste (0.25 tsp for finicky diners, 1 tsp for those with a taste for hotter dishes) - Ground oregano to taste (1 tsp for finicky tastes, up to 2 tbsp for a stronger flavor) - A few drops of anisette for a special taste treat
You need a thin, sharp knife to pierce the leg all the way to the center bone. Try to make your incisions so that the knife runs a couple of inches along the side of the bone by moving your wrist so that the initial slit remains no larger than the size of the knife. Repeat the incisions carefully all along the pork leg. A 5 to 6 lb pork leg requires approximately 20 incisions.
Now you need a way to get the basting all the way inside the pork leg through each incision. Any of the basting tools on the market will do the trick. Alternatively, you can use a long-handled spoon. Insert the handle end first if the spoon is wider than the incision slit. Make sure to cover the whole skin and some under-the-skin slits with the remaining basting paste.
For best results, allow the pork leg to marinate overnight in the refrigerator. This will truly enhance the flavor. To avoid the lingering smell in the refrigerator, place a cup with a tablespoon of baking soda on a refrigerator shelf, unless you have any of the commercial products sold for this purpose.
Bake your pork leg at 350°F (177°C). A good rule of thumb is to cook it for 35 minutes per pound. Set up a means of collecting the juices that will ooze from the leg as it cooks and re-baste the pork leg with the juices about twice throughout the process, shifting positions of the leg at each basting.
For a crispier crust, set the oven to broil for the last ten minutes or so.
Pernil al horno makes a hearty meal. A good serving choice might be stewed round potatoes, lightly salted, and garden vegetables with a vinaigrette dressing.
Allow the pork leg to cool for a few minutes before serving.
Put the dry roasted chiles in a pan, cover with water, and simmer very slowly for 30 to 40 minutes to allow them to dehydrate. Let them cool.
Blacken tomatoes under the broiler for 4 or 5 minutes.
Put the chiles, tomatoes, and the remaining ingredients in a food processor and puree. Add a little liquid if needed. Use the chile water if it's not bitter.

Variations

Add achiote paste to the marinade for a more vibrant color and flavor.
Use different spices such as cumin, paprika, or chili powder for a unique twist.
Substitute the pork leg with pork shoulder or pork loin for a different texture.

Cooking Tips & Tricks

Thaw the pork leg in the refrigerator to prevent spoilage.

- Use a thin, sharp knife to make incisions in the pork leg for the marinade to penetrate.

- Marinate the pork leg overnight for best results.

- Collect the juices that ooze from the leg while cooking and re-baste the pork leg for added flavor.

- For a crispier crust, broil the pork leg for the last ten minutes of cooking.

Serving Suggestions

Serve Pernil de Cerdo al Horno with stewed round potatoes and garden vegetables with a vinaigrette dressing for a complete and satisfying meal.

Cooking Techniques

Slow roast the pork leg in the oven for tender and juicy meat.

- Baste the pork leg with the marinade to infuse flavor throughout the meat.

- Broil the pork leg for a crispy and caramelized crust.

Ingredient Substitutions

Use apple cider vinegar or white wine vinegar instead of regular vinegar.

- Substitute ground oregano with dried thyme or rosemary for a different flavor profile.

- Use minced garlic instead of ground garlic for a stronger garlic flavor.

Make Ahead Tips

Marinate the pork leg overnight in the refrigerator for best results. You can also prepare the marinade in advance and store it in an airtight container until ready to use.

Presentation Ideas

Serve the Pernil de Cerdo al Horno on a large platter garnished with fresh herbs and citrus slices for a beautiful presentation. You can also serve it with a side of chimichurri sauce or salsa verde for added flavor.

Pairing Recommendations

Pair Pernil de Cerdo al Horno with a full-bodied red wine such as Malbec or Cabernet Sauvignon. You can also serve it with a side of rice and beans or a fresh green salad for a balanced meal.

Storage and Reheating Instructions

Store any leftover Pernil de Cerdo al Horno in an airtight container in the refrigerator for up to 3 days. To reheat, place the pork leg in a baking dish and cover with foil. Bake in a preheated oven at 350°F (177°C) until heated through.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 0g per serving

Fats

Total Fat: 20g

Saturated Fat: 7g

Proteins

Protein: 45g

Vitamins and minerals

Iron: 10% of daily value

Vitamin C: 2% of daily value

Alergens

Contains: None

Summary

Pernil de Cerdo al Horno is a high-protein dish with moderate fat content. It is low in carbohydrates and does not contain any allergens.

Summary

Pernil de Cerdo al Horno is a delicious and flavorful dish that is perfect for special occasions and family gatherings. The slow roasting process allows the flavors to develop and the meat to become tender and juicy. Serve this dish with your favorite sides and enjoy a traditional Latin American meal.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl, that I first discovered the deliciousness of Pernil de Cerdo al Horno. I was visiting my dear friend Maria in her small village in the countryside of Spain. Maria was known for her amazing cooking skills, and I was always eager to learn from her.

One afternoon, as we sat in her cozy kitchen sipping on tea, Maria brought out a large piece of pork shoulder that had been marinating in a delicious blend of spices overnight. She explained to me that this was her secret recipe for Pernil de Cerdo al Horno, a traditional Spanish dish that her family had been making for generations.

As Maria showed me how to prepare the pork, rubbing it with garlic, olive oil, and a variety of herbs and spices, I was mesmerized by the aromas that filled the kitchen. The rich, savory scent of the meat mixed with the fragrant spices was intoxicating, and I couldn't wait to taste the finished dish.

After marinating the pork for several hours, Maria placed it in the oven to roast slowly, allowing the flavors to meld together and the meat to become tender and juicy. As we waited for the Pernil de Cerdo al Horno to cook, Maria shared stories of her family and the traditions that they held dear. I listened intently, soaking in every word and savoring the sense of history and culture that surrounded me.

When the pork was finally ready, we sat down to a meal that I will never forget. The meat was succulent and flavorful, with a crispy, caramelized crust that added a perfect crunch to each bite. The spices and herbs had infused the pork with a depth of flavor that was unlike anything I had ever tasted before.

As I savored each mouthful of Pernil de Cerdo al Horno, I knew that this recipe was something special. It was more than just a dish to be enjoyed; it was a piece of history, a connection to the past that had been passed down through generations. I knew that I had to learn how to make this dish for myself, to carry on the tradition and share it with my own family.

Over the years, I have perfected the recipe for Pernil de Cerdo al Horno, adding my own twists and touches to make it truly my own. I have shared this dish with friends and family, and each time I serve it, I am reminded of that fateful day in Maria's kitchen when I first discovered the magic of this traditional Spanish dish.

Now, as I stand in my own kitchen, preparing a batch of Pernil de Cerdo al Horno for a special family dinner, I can't help but feel a sense of gratitude for the memories and experiences that have shaped me into the cook that I am today. And as the savory scent of the roasting pork fills the air, I know that I am not just making a meal; I am continuing a tradition, honoring the past, and creating new memories for the future.