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Receta Pernil A La Maurita
by Global Cookbook

Pernil A La Maurita
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Ingredientes

  • 1 x Pernil, (pork butt or possibly leg of pork) (6 lb.)
  • 6 x Garlic cloves
  • 2 lrg Onions
  • 1 c. Dry cooking wine
  • 1 Tbsp. Black pepper
  • 1 Tbsp. Salt
  • 2 bot Malta, (this is the last ingredient don't mix with the others)

Direcciones

  1. Puncture the pork butt several times. Mash the garlic cloves and insert them into the crevices. Cut the onion into slices.
  2. Marinate as long as possible in cooking wine and onions, garlic, pepper, and season mix with salt and pepper (overnight is preferred). Remove pernil and separate from marinade.
  3. When ready to cook saute/fry the pernil (without the marinade), in a large casserole pot. Turn it on all sides to seal the skin till it attains a golden brown color.
  4. When the skin is golden brown in color add in the marinade mix.
  5. Cover the pan and lower the heat for 4 hrs, till meat is tender to the touch.
  6. You should add in a little water if it dries up too much. When the meat is almost done add in the 2 bottles of malta, cover and simmer for another 40 min till it absorbs the flavor of the malta without drying out.
  7. If the sauce is too watery you can always add in 2 Tbsp. of corn starch to thicken it a little as an option.