Pernil

Ahh everytime a Venezuelan hears this word, the mouth goes like water and good memories from Christmas and New Year’s times comes to fill up the air. Though all the ingredients come from the Spanish heritage, with pork and red wine the main roles, Pernil is one of the most loved dishes from Venezuelan Cuisine.

Classic and obligatory for December festive days, can also be made throughout the year, always welcomed when a special occasion is set. (Though you can find the most delicious “Arepas con Pernil” in almost every road restaurant in Venezuela). Easy to prepare, you just need time ahead (better if one day before), and its ingredients are to be found everywhere in the world. Ahh everytime a Venezuelan hears this word, the mouth goes like water and good memories from Christmas and New Year’s times comes to fill up the air. Though all the ingredients come from the Spanish heritage, with pork and red wine the main roles, Pernil is one of the most loved dishes from Venezuelan Cuisine.

Ingredients
(for 6-8 servings)

  • 2 – 2,5 kg / 4,5 – 5,5 lbs Pork for roasting
  • 1 big red Paprika
  • 2 medium sized Onions
  • 1 spring Onion
  • 1 glass of Red Wine
  • 1 glass of Orange juice
  • Seasoning:
    1 Tbsp Garlic
    1 Tbsp Salt
    1 Tbsp Pepper
    1 Tbsp Cumin
    1 tsp Chili

Preparation

Begin the night before, or at least 4 to 6 hours before cooking. Cut onions and paprika in smaller pieces, and place them in a jar or in your blender.

http://vankirsch.de/blog/wp-content/uploads/2011/05/pernil/pernil-2.jpg

Add all the seasoning, the glass of wine and the glass of orange juice. Blend everything well and reserve.

Prepare the pork by opening holes everywhere with a sharp knife. Try to get to the center of the meat. This way the marinade will enter and flavor the meat inside.

Place the pork in a bowl with lid. Cover completely with the marinade. Close the lid and keep in your refrigerator until cooking time.

Next day, or 4 to 6 hours later. Pre-heat the oven at 220 °C / 428°F. Place the pork in a baking tray. Pour all the marinade juice. Place the tray in the middle of your oven rack. Cook for around 2 hours (usually 1 hour for every1 kg/2.2 lbs.). During cooking time, pour some of the liquid of the sauce over the pork to avoid getting it to dry. If needed turn around the tray, or turn around the pork.

Serve hot, and accompany with some “Guasacaca“, Arepa or bread, and/or fresh salad. An a good red wine, is always welcomed.

 

4 Comments

  1. IngerMaaike

    That looks wonderfully delicious!

    Reply
  2. P8ronella

    Hihi that’s my plate in the last picture !! It was delicious !!!!! Pieter says thanks for the recipe, Vanessa :)

    Reply
  3. Ira

    That’s look like scrumptious delicious Van!

    Reply

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