Pernil de Cerdo Horneado
The Quirky Foodster Team
Ingredients
- Whole pork leg (about 3-3.5 kg / 6.5-7.5 lb), bone-in — 1
- Garlic cloves, minced — 8
- Onions, quartered — 2
- Oranges, juiced — 2
- Limes, juiced — 3
- Dried oregano — 2 tbsp
- Vegetable oil — 3 tbsp
- Salt and pepper, — to taste
Method
- In a bowl, combine the garlic, orange juice, lime juice, oregano, oil, salt and pepper to make a marinade.
- Make small incisions all over the pork leg and rub the marinade generously over and into the meat, working it into the incisions.
- Place the pork leg in a large container or bag with the quartered onions, cover, and marinate in the refrigerator overnight, or up to 24 hours.
- Preheat the oven to 160°C (325°F).
- Place the marinated pork leg in a large roasting tray with the onions and any remaining marinade.
- Roast for 4-5 hours, basting occasionally with the pan juices, until a meat thermometer reads at least 70°C (160°F) and the meat is very tender.
- For a crispy exterior, increase the oven temperature to 220°C (425°F) for the final 20-30 minutes of cooking.
- Rest the pork for 20-30 minutes before carving.
- Serve hot, sliced, as part of a full Christmas spread.
Introduction: A whole roast pork leg, marinated overnight with garlic, citrus and herbs, is a centerpiece of Venezuelan Christmas and New Year celebrations, often served alongside hallacas, pan de jamon and ensalada de gallina as part of the full festive spread.
Cultural Background: A whole roast pork leg, marinated overnight with garlic, citrus and herbs, is a centerpiece of Venezuelan Christmas and New Year celebrations, often served alongside hallacas, pan de jamon and ensalada de gallina as part of the full festive spread.
Tips: Marinating overnight is essential for developing deep flavour throughout the large cut of meat. Basting periodically during the long roast keeps the meat moist and flavourful. Increasing the temperature at the end helps crisp and brown the exterior for an appealing finish.
Variations: Add a splash of dark rum to the marinade for extra depth. Serve alongside tajadas and arroz blanco for a full traditional plate. Use the pan drippings to make a simple gravy to serve alongside. Not applicable in its traditional form; the dish is centred on a whole roast pork leg.
Storage: Refrigerate leftover pork in an airtight container for up to 4 days, or freeze for up to 2 months.
Reheating: Reheat sliced pork gently, covered, in a low oven at 150°C (300°F) to avoid drying out, adding a splash of stock if needed.
FAQs:
Q: Why is this dish essential to Venezuelan Christmas?
A: Roast pork leg, alongside hallacas and pan de jamon, forms one of the central pillars of the traditional Venezuelan Christmas Eve and Christmas Day feast.
Q: How long should the pork marinate?
A: Overnight at minimum, and up to 24 hours, allows the citrus and garlic flavours to penetrate deeply into this large cut of meat.
Q: What's the best way to check the pork is fully cooked?
A: Use a meat thermometer inserted into the thickest part, avoiding the bone — it should read at least 70°C (160°F).
- Whole pork leg (about 3-3.5 kg / 6.5-7.5 lb), bone-in — 1
- Garlic cloves, minced — 8
- Onions, quartered — 2
- Oranges, juiced — 2
- Limes, juiced — 3
- Dried oregano — 2 tbsp
- Vegetable oil — 3 tbsp
- Salt and pepper, — to taste
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