Discover the secret to making irresistibly crispy pork skin and succulent meat with this authentic Puerto Rican pérnil al caldero recipe.
Pérnil al caldero is a beloved Puerto Rican dish featuring succulent, slow-cooked pork with an exceptionally crispy skin . The name itself combines 'pérnil,' which refers to a pork roast typically sourced from the shoulder or ham, and 'caldero,' the traditional cooking vessel - a sturdy aluminum pot renowned for its rounded shape, tight-fitting lid, and superior heat conduction.Achieving that perfect balance of crispy exterior and juicy interior is a culinary art.
In this recipe, inspired by our cookbook 'Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,' we've discovered the winning technique. It involves braising the pork roast directly on the stovetop, then meticulously separating the skin as a single piece and frying it to golden perfection in a skillet.While a caldero is the classic choice for preparing pérnil al caldero, a large Dutch oven serves as a commendable substitute. The heart of this dish lies in the adobo, a flavorful marinade crafted from garlic cloves, oregano, vinegar, olive oil, and a generous pinch of salt and pepper. Using a mortar and pestle, we transform these ingredients into a smooth paste, which is then generously rubbed all over the pork roast. The roast is then carefully wrapped in plastic, allowing it to rest in the refrigerator for a minimum of four hours, preferably up to 24 hours, to fully absorb the adobo's rich flavors. During the braising process, the roast is generously seasoned with additional garlic and oregano, and the softened cloves are mashed with the cooking liquid and a splash of vinegar, creating a delectable sauce that beautifully complements the finished dish.
Pérnil Al Caldero Pork Roast Puerto Rican Recipe Crispy Skin Adobo Marinade Slow Cooking Dutch Oven Caldero
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