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Calories
222 (kcal)
Preparation
14 Hours
Author
InacapIngredients
- 1 hind leg
- 1 bay leaf
- ½ teaspoon oregano
- 1 carrot
- Salt to taste
- Pepper to taste
- ½ onion, unchopped
- 1 whole garlic clove
- 1 sprig of celery
- Parsley
- For the chili sauce:
- 15 chili peppers cacho de cabra
- 1 cup apple cider vinegar
- 2 cloves of garlic for grinding
- ½ teaspoon coriander seeds
- Salt to taste
- 3 tablespoons of oil.
Instructions
- Step 1 - Soak the peppers in the vinegar for 12 hours.
- Step 2 - Clean and wash the pork leg well. If necessary, remove the remaining hairs, passing it over the fire to burn them.
- Step 3 – In a large pot, cover the cooked hamwith boiling water, add bay leaves, oregano, carrots, onions, garlic, celery, salt, and pepper. Bring to a boil, reduce heat to low, cover, and simmer for approximately 1 hour and 30 minutes.
- Step 4 - Allow to cool in its own broth.
- Step 5 - Separately, remove the peppers from the vinegar in which they were soaked (reserving the liquid), remove the pulp with a sharp knife and crush it in a mortar along with the garlic cloves, salt and coriander seeds. Add oil and a few tablespoons of vinegar from the soaking.
- Step 6 - Remove the cooked pork leg from the cooking broth, dry the excess water and cover on all sides with the chili paste. Serve Pernil de Cerdo with chili paste hot or cold.
