I'm too busy and forget to snap a picture,so I quickly grab Elliot plate(this plate) for the picture.He ate few pieces already.
Look like Chinese crackling pork(siew yoke),right?.No, actually the taste is very different.But I just called it Chinese version of Pernil.
Mixed up all the seasoning after pounded with pestle and mortar
Oregano from my garden.All the time I keep guessing what it this herbs..Thyme or oregano.What the heck!!,just use it, all Italian herb are same according to me.
Pernil is roasted pork shoulder, seasoned to the max.It's a Puerto Rican famous dish. It is served with rice and beans or sweet plantains. Cold Pernil is sliced thin paired with Swiss cheese, pickles and ham to make the famous Cuban sandwich. I found this recipe online and have made it few time since then. I love it because it's similar with Chinese roast pig and so does Elliot.Elliot was born in NYC from Puerto Rican descent parents.So basiclly he know how to eat this dish.Actually, he love this meal.So,when I shop at Shop and Stop Supermarket few days ago,I saw pork shoulder on sale!!!.I only buy pork shoulder in this big chunk to make pernil.
I quickly prepared the ingrendients for rubbing.It's take's at least 8 hours or more for the seasoning to set in the pork, but I prefer at least one day for the seasoning to set in the pork.
I have some fresh oregano in my back yard,not much left because I mow it down when I mow the lawn for the last time before raking the leaves for coming Fall.Usually it will grow back next summer.I hope so.
There is so many version out there but I prefer the easy and simple recipe.So I make so modification and come out my own version.
Here is my own version
Ingredients:
8 pounds pork shoulder or picnic cut (with fat)
10 cloves of garlic
2 tsp of black pepper
2-3 tsp of crushed oregano
2 tsp of olive oil
8 tsp of salt(each pound of meat use 1 tsp)
Method:
1.Crush the garlic and fresh oregano with mortar and pestle. Place garlic into a small bowl and mix in the pepper, oregano, olive oil and salt. Mix it all well.
2.Wash the meat and dry. Make very deep slits all over the meat.Season the meat, making sure that seasoning goes into all the slits.Rub the remaining seasoning allover the shoulder pork.
3.Refrigerate the shoulder, wrap with aluminium foil, for 24 hours. Place the meat in a deep pan with the fat side up. There will be a lot of grease so be sure to use a deep pan. The fat side up will make nice crunchy "cueritos" (pork rinds).
4.Fill in deep pan with some water.Cook in a pre-heated, 350F oven for about 4 hours without turning. You might have to let it cook longer if the cueritos are not right yet.Remove the aluminum foil the top part,let it cook for another 1/2 hour. Pernil should be cooked in a pre-heated 350 F, oven for 35 minutes per pound.This time I use bake instead of broil.
5. If using a meat thermometer, it will be ready when it reaches 185F. But I prefer to use a chopstick to test the meat,insert a single chopstick all the way through the bottom.If the picnic cut is not available just buy a pork shoulder, it won't have the fat and you won't get any cueritos, but it will be delicious.
My tips after few time experience cooking this dish:
Cover the pernil well with aluminum foil so it will come out juicy, not dry. Uncover it for the last 20 to 30 minutes on a high setting for some crunchy "chicharrón" skin.Mostly the recipe out there doesn't encourage to use aluminum foil for cooking.But I prefer to cover with foil .
Today, I have 2 group of friends come to visit me.I didn't know they are coming until afternoon.Of course,I always welcome them with open heart.I educate Elliot that we Asian have different custom from American,years ago.We don't wait for friends to invite or to set the time and date first before we can visit them at home.We just drop by if we are free or pass by the area since I live far from them.We Asian are not American.He are more adapt to Asian culture or my way of thinking now.I'm so glad he understood our friendly and unselfish culture ,to treat friends and family.Luckily ,I already cook Pernil in the wee morning hour.Then I still have plenty of curry chicken from yesterday.All I need is some stir fry any greens.I stir fried shrimp long beans with tom yam sauce but I didn't to take any picture.Too busy, entertaining ,cooking and chit-chatting.
So for tomorrow,I don't have to cook.My fridge full of left over foods.It's a Sunday Football!!To enjoy and watch NFL whole day!!.Viola!!
So for tomorrow,I don't have to cook.My fridge full of left over foods.It's a Sunday Football!!To enjoy and watch NFL whole day!!.Viola!!
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7 comments:
Beachlover, is that 'siew yoke' I really like siew yoke but only made it once. Carlos don't like pork so I hardly cook pork dishes. Your roast pork shoulder looks really good and the skin look so crispy.
Gert,
I guess you can call it 'siew yoke" in chinese term.Elliot only eat certain type of pork cooking.He won't eat chinese style.But he like this Pernil.You can try to cook for Carlos,maybe he will like it since it's south america meal.You know how to make siew yoke?.that good!!now I'm looking for that recipe how to crackling..hahaha!!.thanks!
Beachlover, I made the 'siew yoke' once and turn out really nice but I don't like the cleaning of oven part. The oil splatter all over the oven :( :( Takut to make again. I got the siew yoke recipe from here : http://neckredrecipes.blogspot.com/2006/02/siew-yoke-chinese-roast-pork.html is really simple.
Gert,I thought the oven is SELF Cleaning,no?.I want to clean my oven manually but Elliot said NO NO,can't do it,If I clean manually,I can destroy it.So far I didn't clean it yet...sudah 3 years.but anyway,I like to wrap the meat first.Thank you very much for the link..I will try it soon.I got a 5 far lum in freeze
My oven do have a self cleaning mode. I turn it on once and is just heating up the oven. I didn't see any cleaning action going on so never used it again. So I just clean it by hand once a while.
Damn, this looks good! I have pork in the oven right now and the house smells awesome!
I really appreciated this, thank you!
I found the part about Asian Culture very interesting. About the friends dropping by unannounced being a part of the culture, fascinating really. I also had no idea what a Cuban Sandwich was, until now. I'm making Pernil so I'll try a Cuban Sandwich too!
I came for the recipe and left with knowledge I wouldn't have happened upon otherwise.
Thanks for sharing!
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