El pernil es una carne que lleva siempre un proceso largo de preparación, ya que se cocina 45 minutos por kilo de la pieza y si no lo sueles preparar de manera adecuada, termina quedando bastante seco, así que les quiero compartir como lo hicimos nosotros.
Lo primero es hacerle varios cortes y clavarle el cuchillo de manera profunda para que por esas ranuras le entre el jugo y los condimentos que le agregamos a la pieza, nosotros lo aliñamos con sal, bastante sal gruesa, jugo de naranja, cerveza, ajo triturado y mostaza, se deja marinando si es posible una noche. Lo metemos al horno previamente precalentado a 180 grados, estos van a variar un poco dependiendo de la potencia de tu horno.
Cada hora más o menos lo vamos revisando y le vamos agregando más jugos, no lo dejes destapado hasta ya el final o sino se nos va a quemar. Sino a los últimos 20 minutos para que te quede doradito, también puedes agregarle una capa de panela rallada y te queda aún más delicioso, pero algunos familiares no les gusta ese toque dulce así que en esta ocasión como era para la cena familiar no lo hicimos.
The ham is a meat that always takes a long time to prepare, since it is cooked for 45 minutes per kilo of the piece and if you do not usually prepare it properly, it ends up being quite dry, so I want to share with you how we did it.
The first thing is to make several cuts and stick the knife deep into it so that the juice and the seasonings that we add to the piece enter through those slots. We season it with salt, a lot of coarse salt, orange juice, beer, crushed garlic and mustard, and leave it to marinate overnight if possible. We put it in the oven previously preheated to 180 degrees, these will vary a little depending on the power of your oven.
Every hour or so we check it and add more juices, do not leave it uncovered until the end or else it will burn. But in the last 20 minutes so that it turns golden, you can also add a layer of grated panela and it will be even more delicious, but some family members do not like that sweet touch so on this occasion since it was for a family dinner we did not do it.
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Hi @mariaogliastre
Avoid bringing recipes made by other people to this community. The idea is that you share recipes made by you, not by others; unless it is a gastronomic review of a restaurant or food outlet.
Of course, that's the preparation I made with my dad, we always cook this type of recipes together ❤️