𝐀𝐝𝐯𝐞𝐫𝐭𝐢𝐬𝐞𝐦𝐞𝐧𝐭
Pernil is a true culinary gem, full of deep flavors and tempting aromas. Every bite is a gastronomic experience that celebrates tradition and flavor. Get ready to enjoy a feast worthy of special occasions!
Ingredients
- 1 pork leg about
- 5 kg approximately
- 1 couple of large onions
- 2 heads of garlic
- 1/2 glass of white wine
- 1/4 glass of vinegar
- 2 tablespoons Worcestershire sauce
- Thyme
- Oregano
- Laurel
- Shall
- Pepper
- Virgin olive oil
- 1 lemon
- 2 glasses of orange juice
- To make the sauce
- Pepper
- 1 tablespoon Worcestershire sauce
- Flour
- 1/2 glass of sweet white wine
Preparation of Christmas Pernil
For the recipe to be delicious, we must marinate the pork a day before so that it takes on all the flavor of the marinade that we are going to prepare.
To do this, chop the onion and all the garlic.
Now we have to blend them with half a glass of virgin olive oil.
Put the pork in a tray and add this mixture and two tablespoons of Worcestershire sauce, the vinegar, the white wine, a couple of tablespoons of chopped oregano, salt, pepper, a sprig of thyme, two bay leaves and the orange juice. .
We let the pork marinate for 24 hours.
The meat must be clean before adding the mixture and we must also pierce it to the bone two or three times so that the marinade enters well into the meat.
It is important to turn it over during the marinade so that it is well coated on both sides.
The next day you take out the pork and let it come to room temperature before cooking it.
Preheat the oven to 200 degrees and place the pork on a tray and cover it with aluminum foil.
You must cook the meat for one hour for each kilo. In our case it will be 5 hours.
After this time, you remove the aluminum foil and continue baking at 230 degrees.
You have to add the cooking sauce from time to time so that it gets all the flavor.
You should also turn it over when it is golden on one side. Leave it for another hour once you’ve turned it. Once ready, take it out of the oven and set it aside.
Put the sauce from the tray in a pot over medium heat. Above all, add any remains of meat that may have come loose during baking.
Add the wine, a pinch of pepper, a teaspoon of Worcestershire sauce and the flour to the sauce.