Baked pernil is a dish traditionally prepared during celebrations, especially in Latin America and Spain. It is a leg of pork seasoned with herbs and spices, then slowly roasted in the oven until the skin becomes crispy and the meat juicy. The result is a delicious combination of flavors and textures that is often the center of attention at festive gatherings.
• 1 pork leg (approximately 3-4 kg)
• 4 cloves of garlic, minced
• 2 tablespoons of salt
• 1 teaspoon black pepper
• 2 teaspoons dried oregano
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/4 cup vinegar
• 1/4 cup olive oil
• 1 cup of orange juice
Be sure to marinate the pork well in advance to enhance its flavor, and when baking, maintain a balance between time and temperature to achieve crispy skin and juicy meat. Enjoy your cooking!
• Wash and dry the ham with kitchen paper. Make small cuts in the meat so the seasonings penetrate better.
• In a bowl, mix the garlic, salt, pepper, oregano, cumin, paprika, vinegar and olive oil. This mixture will form the marinade.
• Spread the marinade over the pork, making sure it gets into the cuts you made previously. You can use your hands or a kitchen brush.
• Cover the pork leg with plastic wrap and let it marinate in the refrigerator for at least 4 hours or preferably overnight.
• Preheat the oven to 160°C.
• Place the pork on a baking tray and pour the orange juice over the meat.
• Cover the tray with aluminum foil and cook in the preheated oven for approximately 3-4 hours, or until the meat is tender.
• During cooking, you can baste the pork with its own juices every hour to keep it juicy.
• Remove the foil for the last 30 minutes to allow the skin to brown.
• Once it is ready, let the pork rest before cutting it. You can serve it with juice from the tray.
These measurements are approximate, and you can adjust them according to your personal preferences. I hope you enjoy your baked pernil!