How to make a juicy baked leg of pork leg
There is a great variety of “spoon dishes” of the traditional gastronomy that, when it is colder, we feel like a lot. This is the case of fabada asturiana, a dish made with fabes de La Granja, a type of white bean with juicy meat that adds creaminess to the final broth.
Undoubtedly, this recipe along with the classic stewed lentils or fabes with clams, are one of the most delicious hot dishes to taste legumes, as they are prepared over low heat and the result is very tasty.
If you like warm spoon dishes, a good suggestion is the homemade chicken broth with chickpeas, which you have surely tasted at some point. In addition, soups and creams are ideal when the cold presses, like this delicious onion soup au gratin, or the classic cream of vegetables.
* If you can’t get these Asturian ingredients, you can substitute them for the ones you have at hand. You will be left with a delicious dish, but it will have other nuances different from the traditional Asturian fabada.
Ingredients for baked pork leg
Follow the guidelines below on how to cook raw meats, poultry, seafood and other raw foods to a safe minimum internal temperature. Always use a food thermometer to check that the meat has reached a safe minimum internal temperature that is hot enough to kill harmful germs that cause food poisoning.
Some meats also need a resting time after cooking. Resting time is important for certain meats because it allows the innermost parts and juices of the meats to cook thoroughly and safely.
That carries the discada de carnes
My mom is no longer with us to give me the step by step, but I remember as if it were today, her words: “never cover the pernil” and “the cuerito is removed from the pernil to help it roast”. I also remember the night we were talking on the phone and he told me that he always used a teaspoon of salt and a clove of garlic for every pound of pernil.
With this as a base, I started to look for every recipe there was for pernil, to compare different styles and formulas. Finally I decided to make it with what I understood to be the best formula (but beware, everyone can have their own style of how they like it).
Following my mom’s wise advice, the pernil turned out spectacular, it really did! My husband celebrated it very much and my friends have already asked me to make it again for an activity with friends.
The pernil is supposed to take about 35 minutes per pound. The most important thing is that you take the temperature in several parts with a meat thermometer and it should be over 170 degrees F.
Pernil de cerdo al horno temperatura
Esta receta de Costillas de Puerco es mi mejor recuerdo de cómo las preparaba mi mamá. Mi único añadido a su versión es el chile ancho en polvo con el que aliño las costillas. Aparte de eso, es prácticamente igual.
Aparte de eso, es prácticamente igual. Ella las preparaba siempre en el horno. Sólo hay que saber que todos los hornos pueden variar en cuanto a los tiempos de cocción. Compruebe si están tiernos después de la tercera hora. Deben ser muy fáciles de separar y caerse del hueso. Pero también hay que saber que las secciones más magras de la costilla que tienen menos grasa se cocinarán más firmes. La receta más antigua del blog es una versión estofada de esta receta. A menudo uso esa receta cuando necesito la carne para rellenar una pequeña tanda de tamales. O simplemente cuando quiero cocinar sin tener que usar el horno.
Esta carne es excelente para tacos. Tradicionalmente, la disfrutamos con tortillas de harina caseras, arroz y frijoles. Este día no tenía frijoles y no quería esperar a cocinarlos. ¡Lol! ¡¡¡La carne picada también hace un heck de una pizza Tex Mex!!! ¡Voy a preparar una hoy con mis sobras! ¡Buen Provecho! #costillasdepuerco #momsrecipes #mexicanfood