The pork in the oven is one of the most popular Christmas and New Year dishes, being essential in the tables of many families during the holidays. Although it has a long cooking time, the result is really delicious, yielding ample for many diners and even for the delicious Christmas leftovers. Do you want to know how to make baked pork?
- 1 pernil between 5 and 6 kilos
- 1 glass of beer
- 1 glass of natural orange juice
- 1 glass of cola drink of the brand that you prefer
- The juice of 2 lemons
- 4 tablespoons of English sauce
- 4 cloves of garlic
- Two spoons of paper or cane sugar
- Salt, pepper and cumin
Steps to follow to make this recipe:
1 If you want a juicy and delicious baked pork leg, it is important that you keep in mind two fundamental aspects:
- You must marinate the meat for at least 12 hours to get a good flavor.
- The leg must be cooked slowly, the calculation is 1 hour per kilo, so it is a recipe that takes time.
2 To start with the previous preparation of the baked pork leg you must mix all the ingredients. It is recommended that the garlic is crushed, although you can also chop it very small.
3 In a large oven tray deep enough, place the leg making sure you have previously cleaned the excess fat but without removing it in its entirety, it will give a great flavor to the meat.
With a sharp knife, open several holes along the entire length of the leg, this way you will allow the juice of the mixture to penetrate well into the meat. Add all the macerated on the tray, cover with aluminum foil and take to the refrigerator.
4 Every 2 or 3 hours it is convenient to turn the leg and bathe well with the mash mixture, so all parts of the meat can absorb the juices. You can let it marinate all night.
Once the maceration time has elapsed, turn on the oven at 180ºC to preheat it. Give a last bath with the mixture to the top of the leg and take it to the covered oven.
5The leg should be in the oven for about one hour per kilo, always at a constant temperature between 170 and 180 ºC. It will be important that every hour you turn the leg and bathe it very well with the macerated liquid, so you will get a juicy result and cooked evenly. Leave it until the last hour of cooking, at this time you can remove the aluminum and allow it to brown on both sides.
6Once the estimated time has elapsed, the leg should be ready, you will know it because when you stick a knife it will be soft and tender inside. Otherwise leave it in the oven for a few more minutes.
7Let your chicken stand in the oven for at least 30 minutes before cutting it. Preserve the liquid left over from the preparation to use as a sauce. You can serve this mixture with a little orange cut into slices, or strain it, add white wine, bring it to a boil and, once it starts to boil, add a tablespoon of cornstarch diluted with water to get a thick sauce.
Following this recipe you will get a traditional pork with an intense and delicious flavor.
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Article Source: Tape Daily