Recipe to make baked pork by the end of the year

The leg on decembrins dates is part of the Venezuelan gastronomic traditions next to chicken salad and hallacas. Some prepare it for December 24, others for the 31st.

In my case, I did it for the night of 24. By the way, here are other perfect recipes for these Christmas days:

  • Bacalao a la Vizcaína recipe
  • Valencian Paella recipe
  • Lentil recipe with chorizo ​​
  • How to make omelette
  • li>

The baking recipe that I used was a mix of ideas that several friends gave me plus the wisdom of my mother. It is very easy to prepare, does not require any extraordinary knowledge in the kitchen beyond common sense.

Elaboration of the pernil

Get a good piece of leg of pork. I used a portion of almost 5 kilos.

You should start preparing it a day before eating it. The first thing is to make a marinade . How do you do it? Mixing a series of ingredients that I mention below. Eye: if you lack one do not worry, you can replace it with a similar one, you can add additional ingredients. Be creative, but do not get too crazy.

Ingredients for the marinating of the leg:

  • Half a can of beer
  • 1 glass of orange juice
  • 1 glass of pepsi cola
  • Juice of 2 lemons
  • 4 tablespoons of English sauce
  • A mustard spray (you can use old mustard)
  • A couple of tablespoons of paper (cane sugar)
  • 4 cloves of crushed garlic
  • Cumin powder
  • Salt
  • Pepper

Preparing the leg:

First you will mix all these ingredients in a container. Then you will grab the leg, you will clean it, remove the excess fat and put it in a large bowl or on a tray, put salt and pepper and add all the marinade mixture that you just made.

Make deep holes with a knife to the leg to get the juice right. Every 2 hours you turn it over and bathe it with a spoon. Cover it and leave it all night marinating.

The next day, after giving him another bath in the juices, you will put it to bake covered in a tray with aluminum foil at 170 degrees Celsius. The cooking time will depend on the weight of the leg: for each kilogram, 1 hour in the oven . In my case, the leg was in the oven for almost 6 hours.

Every hour that passes, turn the leg and bathe with the marinade.

Once the estimated cooking time has passed, you should check that the meat has become soft and firm. can take off easily from the bone, this is the best indication that it is ready.Stir for a couple of minutes and turn off the heat.

Ready, you have a wonderful oven-baked pork , with an incredible sauce.

Serve with rice or potatoes, and of course, a salad to balance.

Pd: Needless to say that with the meat that you over, you can make the next day arepas or sandwiches of pernil with tomato and mayonnaise.