One day before baking the pernil, or with several hours in advance, an marinade is prepared putting in the glass of a crusher the chopped onion, the crushed garlic and the oil.
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| Ingredients to make baked pigs pernile: |
| 1 6kgs 2 large onions 17 -tooth of garlic 1/2 cup of oil 2 cdas of English sauce 9 cdtas of salt 1 1/2 cdts. of black pepper 1/4 cup of wine vinegar 2 cdtas of oregano 1 twig 1 laurel leaf 2 cups of orange juice 1 lemon ingredients for sauce :: 1/2 cup of Sweet wine 1/2 cdta. of black pepper 1 cdta. of English sauce 1 cdta. Of flour |
Ingredients to make baked pigs pernile:
2. They crush well.
3. It is poured into a container and the English sauce, 7 cdtas are added.
4. of salt pepper, vinegar, oregano, thyme, bay leaf and orange juice.
5. The excess fat of the pig is eliminated.
6. rubs with lemon.
7. Wash, it dries well and rubs with the remaining 2 cdtas of salt. Then rubs with the marinade.
8. It is left in a large tray in the fridge until the next day, turning it and bathing it with the marinade from time to time.
9. The pernil must be removed from the fridge 1/2 hour before baking it.
10. When the baking is to be baked, the oven is preheated at 400*c.
11. It is covered with aluminum foil, it gets into the oven to soften and that the meat begins to detach from the bone, about 4 hours, about 40 minutes per kilogram.
12. The temperature rises to 450*c.
13. The stop is discovered and it continues to bake bathing it with its sauce from time to time and turning it when necessary to brown it evenly for about 60 minutes.
14. The oven tray is removed, the pernile is removed and set aside.
15. The excess fat that remains in the tray is eliminated and it is placed in a small pot on the nickname over medium heat.
16. The particles attached to the bottom and on the sides of the tray are scratched very well, to enrich and darken the sauce.
17. the sauce is cooking stirring and worsening the wine, the pepper, the English sauce and the flour if you want to thicken a little.
18. The seasoning is corrected if necessary.
19. It is boiled and cooks about 10 minutes. It passes through a strainer.
20. It is boiled again and served hot next to the pig, cutting in thin slices that are sprinkled slightly with salt.
21. Pernil should let stand at least 2 hours before cutting it.
