Pernil Con Vino Al Caldero Recipe
Ingredients
| Ham | 7 Pound | |
| Garlic | 1 Clove (5gm), peeled | |
| Peppercorns | 6 | |
| Dried oregano | 2 Teaspoon, crumbled | |
| Salt | To Taste | |
| Olive oil | 2 Tablespoon | |
| Water | 6 Cup (16 tbs) | |
| Onions | 1/2 pound, peeled | |
| Bay leaves | 2 | |
| Muscadelle | 2 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Potatoes | 2 Pound, halved |
Directions
Remove skin and excess fat from meat.
Make superficial crisscross gashes on top of meat.
Crush next 3 ingredients with 2 tablespoons salt in a mortar and rub into meat.
Place meat in a kettle with olive oil and brown well over high heat.
Add water, onions, and bay leaves and bring to a boil.
Cover and cook over moderate heat for 2 1/2 hours.
Turn meat occasionally.
Add 1/2 teaspoon salt and remaining ingredients.
When boiling, cover and cook for 45 minutes; if necessary, uncover and cook to thicken sauce.
Serve meat in a platter with potatoes.
Pour sauce into a glass container.
Remove fat from top and serve sauce over meat.
Make superficial crisscross gashes on top of meat.
Crush next 3 ingredients with 2 tablespoons salt in a mortar and rub into meat.
Place meat in a kettle with olive oil and brown well over high heat.
Add water, onions, and bay leaves and bring to a boil.
Cover and cook over moderate heat for 2 1/2 hours.
Turn meat occasionally.
Add 1/2 teaspoon salt and remaining ingredients.
When boiling, cover and cook for 45 minutes; if necessary, uncover and cook to thicken sauce.
Serve meat in a platter with potatoes.
Pour sauce into a glass container.
Remove fat from top and serve sauce over meat.
Chef
