Tilapia Recipes
Ingredients (1) 5 – 8 pound fresh pork shoulder (pernil) (also known as
‘fresh ham’ or ‘cali’) 2 cloves of garlic per pound of pernil 1 teaspoon
of olive oil per pound of pernil 1 teaspoon of salt per pound of pernil
1 teaspoon of black pepper per 5 pounds of pernil 1 teaspoon of oregano
per 5 pounds of pernil 1 teaspoon of vinegar per pound of pernil 1
teaspoon of sofrito/recaito per pound of pernil 2 cups of water (to add
to roasting pan) Example for a 6 pound pernil: 12 cloves of garlic 2
Tablespoons of olive oil 2 Tablespoons of salt 1 teaspoon of black
pepper 1 teaspoon of oregano 2 Tablespoons of vinegar 2 Tablespoons of
sofrito/recaito 2 cups of water (to add to roasting pan) Preliminary step: Take half of your
garlic cloves and slice each one lengthwise, once or twice. Place aside.
1 – Note how many pounds your pernil is. If it is approximately 6
pounds, just use the example above for the quantity of seasonings.
Otherwise, see the ‘Tips’ Section for quick lists for a 5 pound and 7
pound pernil. 2 – Rinse the pork under cold running water. Prepare the
Adobo Rub: 3 – Add the whole garlic cloves (not the ones that you
sliced!) to a pilón (morter and pestle). Grind them for a minute or two.
4 – Add the olive oil. Stir and mash again. 5 – Add the salt, black
pepper, oregano and the vinegar. 6 – Stir this and grind a little more.
It should have a course, but liquid consistency.
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