One of the most appreciated dishes at Christmas time is the baked pork leg, it is a tradition in many Venezuelan homes, the maceration is to the taste of each person. Although it takes several hours of cooking, the result is worth it. I share the recipe. 😋
Photos taken with my Xiaomi Redmi 9C.
Uno de los platillos muy apreciados en tiempos de navidad, es el pernil de cerdo al horno, es tradición en muchos hogares venezolanos dicha preparación, el macerado es al gusto de cada quién. A pesar de que hay que dedicar varias horas de cocción, vale la pena el resultado. Comparto la receta. 😋
INGREDIENTS//INGREDIENTES
- Garlic to taste.
- One cup of oregano.
- Six kilos of pork.
- Raisins.
- Stuffed olives.
- Salt.
- Orange juice.
- Ajo al gusto.
- Una taza de orégano.
- Pernil de seis kilos.
- Pasas.
- Aceitunas rellenas.
- Sal.
- Jugo de naranja.
PREPARATION//PREPARACIÓN
- Clean the pork leg.
- Limpiar el pernil.
- Prepare the seasoning to marinate the pork leg.
- Crush the garlic very well.
- Then the oregano, the crushed garlic and the orange juice are liquefied with its respective point of salt.
- Preparar los aliños para marinar el pernil.
- Triturar muy bien los ajos.
- Luego el orégano, los ajos triturados y el jugo de naranja se licuan con su respectivo punto de sal.
- Open holes with a sharp knife, bathe the pork leg, try to let the juices penetrate into the holes with the help of the fingers, take advantage of introducing raisins and olives.
- Abrir orificios con un cuchillo bien afilado, ir bañando el pernil, tratar que los jugos penetren en los orificios ayudados con los dedos, aprovechar de introducir pasas y aceitunas.
- Place the foil-covered pork leg tray in the refrigerator the night before roasting.
- Every three hours turn and bathe the pork leg well with the marinade mixture.
- Llevar la bandeja del pernil tapado con papel aluminio a la nevera desde la noche anterior al asado.
- Cada tres horas voltear y bañar bien el pernil con la mezcla de macerado.
- After the time has elapsed, preheat the oven to 180.
- Place the pork leg covered with aluminum foil in the oven.
- Remember that it is important to know the kilos of the pork leg to calculate the cooking time in the oven.
- Place a tray with water inside the oven.
- Pasado el tiempo, pre calentar el horno a 180.
- Llevar al horno el pernil tapado con papel de aluminio.
- Recuerde que es importante saber los kilos del pernil para calcular el tiempo de cocción en el horno.
- Colocar una bandeja con agua dentro del horno.
- Remove from the oven and bathe the pork leg with the liquid. Remove the aluminum foil so that it begins to brown.
- We know that the pork leg is ready because when the knife is stuck in the meat it is soft.
- Sacar del horno y bañar con los líquido al pernil. Retirar el papel de aluminio para que comience a dorarse.
- Sabemos que está listo el pernil porque al clavar el cuchillo la carne está suave.
- Let it rest.
- With the remaining liquid make a sauce, to make it thick, add corn starch.
- Serve and cover with sauce.
- Dejar reposar.
- Con el líquido sobrante hacer una salsa, para que quede espesa se le coloca fécula de maíz.
- Servir y bañar con salsa.
Fotos tomadas con mi Xiaomi Redmi 9C.
Translated with / Traducido con: DeepL Translator.
Cover made with the PicCollage application.
Portada hecha con la aplicación PicCollage.
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