WHERE TO BUY PIG SKIN FOR COOKING RECIPES

Name: Pernil
Total time: 3 h
Yield: At least 6 servings
Cuisine: caribbean
Ingredients: 1 pork shoulder, 4 to 7 pounds (or use fresh ham); 4 or more cloves garlic, peeled; 1 large onion, quartered; 2 tablespoons fresh oregano leaves or 1 tablespoon dried oregano; 1 tablespoon ground cumin; 1 teaspoon ancho or other mild chili powder; 1 tablespoon salt; 2 teaspoons freshly ground black pepper; Olive oil as needed; 1 tablespoon wine or cider vinegar; Lime wedges for serving

PERNIL RECIPE - NYT COOKING

Pernil Recipe - NYT Cooking image

This classic Puerto Rican recipe for roast pork makes a festive centerpiece for a Memorial Day feast, a delicious welcome to summer. If you buy a big pork shoulder and take your time, as you should, the classic Puerto Rican pork roast called pernil can take you nearly all day. Yet there are times I feel almost guilty about this dish because the process is beyond easy and incredibly impressive, it feeds as many people as a medium-size ham, and the flavor is unbelievable. When I first learned how to make a classic pernil, about 30 years ago, the only seasonings I used were oregano, garlic and vinegar. But I’ve taken some liberties by adding a little cumin and some chiles. The onion is my addition, too. After all, pork is less flavorful than it used to be.

Provided by Mark Bittman

Total Time 3 hours

Yield At least 6 servings

Number Of Ingredients 11

Ingredients

1 pork shoulder, 4 to 7 pounds (or use fresh ham)
4 or more cloves garlic, peeled
1 large onion, quartered
2 tablespoons fresh oregano leaves or 1 tablespoon dried oregano
1 tablespoon ground cumin
1 teaspoon ancho or other mild chili powder
1 tablespoon salt
2 teaspoons freshly ground black pepper
Olive oil as needed
1 tablespoon wine or cider vinegar
Lime wedges for serving

Steps:

Heat oven to 300 degrees. Score meat’s skin with a sharp knife, making a cross-hatch pattern. Pulse garlic, onion, oregano, cumin, chili, salt and pepper together in a food processor, adding oil in a drizzle and scraping down sides as necessary, until mixture is pasty. (Alternatively, mash ingredients in a mortar and pestle.) Blend in the vinegar.
Rub this mixture well into pork, getting it into every nook and cranny. Put pork in a roasting pan and film bottom with water. Roast pork for several hours (a 4-pound shoulder may be done in 3 hours), turning every hour or so and adding more water as necessary, until meat is very tender. Finish roasting with the skin side up until crisp, raising heat at end of cooking if necessary.
Let meat rest for 10 to 15 minutes before cutting it up; meat should be so tender that cutting it into uniform slices is almost impossible; rather, whack it up into chunks. Serve with lime.

Nutrition Facts : @context http//schema.org, Calories 816, UnsaturatedFatContent 36 grams, CarbohydrateContent 6 grams, FatContent 63 grams, FiberContent 2 grams, ProteinContent 54 grams, SaturatedFatContent 20 grams, SodiumContent 1060 milligrams, SugarContent 1 gram

ROAST PORK WITH CIDER GRAVY RECIPE | BBC GOOD FOOD

Roast pork with cider gravy recipe | BBC Good Food image

Hand and spring of pork is a cheaper cut that becomes irresistibly tender and juicy with slow-cooking - cook for a crowd and serve with a rich gravy

Provided by Caroline Hire – Food writer

Categories Dinner

Total Time 5 hours 40 minutes

Prep Time 20 minutes

Cook Time 5 hours 20 minutes

Yield 8

Number Of Ingredients 13

Ingredients

1 boned and rolled hand and spring of pork , skin scored (about 4kg)
2 tbsp olive oil
sea salt
3 leeks , roughly chopped
2 carrots , roughly chopped
1 turnip , peeled and roughly chopped
2 bay leaves
3 sprigs thyme
1 sprig sage
500ml cider
500ml hot chicken stock
25g butter
25g flour

Steps:

Heat the oven to 220C/ 200C fan/ gas 7. Score the skin of the pork and rub with olive oil and sea salt. Put the pork, leeks, carrots, turnip and herbs in large high-sided roasting pan and pour in the cider and stock. Roast for 30 minutes, then take the roasting tray out of the oven and cover tightly with foil. Return to the oven and turn the heat to 150C/ 130C fan/ gas 2.
After 4 hours, remove the foil, turn the oven back up again to 220C/ 200C fan/ gas 7 and roast for another 30 minutes.
Take the pork out of the oven, remove the meat, cover and set aside to rest. Drain the cooking liquid, pouring off any excess fat. Either serve or discard the cooking vegetables.
To make the gravy, melt the butter in a small saucepan and stir in the flour, cook for 2 minutes then whisk in the cooking liquid. Simmer for a few minutes. Serve alongside the meat. Delicious with braised red cabbage and roast potatoes.

Nutrition Facts : Calories 677 calories, FatContent 39.3 grams fat, SaturatedFatContent 13.9 grams saturated fat, CarbohydrateContent 9.2 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 3.2 grams fiber, ProteinContent 62.3 grams protein, SodiumContent 1 milligram of sodium

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