Roasted pernil served with pineapple sauce

For the marinade

Components

• 4 kg of bone-in pork leg with skin attached
• One pineapple
• 1⁄2 cup of white wine (tea)
• Four onions
• 6 garlic cloves
• Three bay leaves
• Three cloves from India
• 1 stick of cinnamon
• Five chili pepper seeds

Setup phase

1. Get the marinade ingredients ready: peel and chop the pineapple, place it in the blender, and blend with white wine until smooth; peel and crush the garlic cloves; cut the onions into sections by slicing through the root, peel them while keeping the root intact to hold the layers together—set aside one half for the sauce.

1. Use a deep baking pan since the pernil releases a lot of liquid and fat while cooking. This pan will also be used to prepare the marinade: place the pernil inside, then add the onions, garlic cloves, bay leaves, cloves, cinnamon, and chili pepper pods. Pour pineapple juice over the meat, cover with plastic wrap, and let it marinate in the refrigerator for at least 3 hours—turning the meat occasionally to ensure all sides are soaked in the marinade. If desired, you can leave it marinating overnight in the fridge.

To cook in an oven

Components

• 2 tablespoons of saline
• extra virgin olive oil

Setup mode

1. Set the oven to 180 °C (moderate heat). Take the pernil out of the fridge and let it sit at room temperature as the oven heats up – the meat should not be cold when placed in the oven.

1. Move the pernil to a cutting board and pour the marinade liquid through a strainer into a bowl. Remove and discard the cinnamon, bay leaves, cloves, and peppercorns. Place the onions and garlic cloves back onto the baking sheet. Set aside the liquid in the refrigerator, as it will be used later to prepare the sauce.
2. Using a paper towel, thoroughly dry the pernil’s skin. With a sharp knife, make diagonal slashes on the skin, creating diamond shapes—cut only the skin lightly, without penetrating the meat. Put the pernil on a baking tray, season the entire piece with 2 tablespoons of salt, and drizzle olive oil over the skin.
3. Line the baking tray with two layers of aluminum foil and place it in the oven to bake for 3 hours and 30 minutes until fully cooked. To test, insert a knife into the center of the bone-in piece and ensure the juice runs clear—if it still shows blood, continue cooking longer (the general rule is 1 hour in the oven per kilogram of meat, with the last 30 minutes uncovered).
4. After baking, take off the foil and put the pernil back in the oven. Raise the temperature to 240°C (high heat) and bake for an additional 30 minutes until the skin turns crispy. In the meantime, take the opportunity to prepare the sauce.

To prepare the sauce

Components

• entire marinade liquid
• Half an onion (set aside for use in the marinade)
• 1 tablespoon of butter
• 1 tablespoon of wheat flour
• 1½ tablespoons of honey
• Add salt and ground pepper gradually to achieve the desired flavor.

Ready state

1. Add a thin half of the reserved onion.

1. In a medium-sized pan, place the butter and heat it over low flame. Once melted, add the onion and sprinkle with a pinch of salt. Sauté for approximately 3 minutes until it wilts.
2. Incorporate the honey and blend thoroughly. Gradually add the flour, stirring continuously for approximately 3 minutes until the mixture resembles glue. This combination of butter and flour, known as roux, will serve to thicken the sauce.
3. Slowly pour back the marinade liquid, stirring thoroughly with a wire whisk to eliminate any flour lumps. Allow it to cook, stirring occasionally, for 5 minutes once it begins to boil. Remove from heat, season with salt and ground pepper, and transfer to a serving dish.

IDEAL COMMUNITY

This dish is a treat served with red cabbage infused with apple.

The roasted pernil is presented in the Travessa Folha [canela] from the Acervo Paninha collection.

Purchase only what is necessary

Store

Travessa Folha [canela], Coleção Paninha

Set containing 6 shallow bowls, Acervo Paninha

Zwilling, Chief Knife

Tramontine Wooden Table

Staub Cast Iron Roaster

Staub silicone scraper

Tramontina 20 cm stainless steel pan with a triple-layered base.