Internal temperature of the baked pork
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 pork leg” and “the horn comes off the pork leg 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.
How do you know when the pork is cooked?
Knowing when the pork is ready is easier than you think. All you need is a meat thermometer. Most cuts of pork require an internal temperature of 150° F/65.5° C to achieve a doneness that allows you to enjoy rich, tender, juicy meat.
How do you know if the pork is well cooked without a thermometer?
Touch your thumb with your middle finger: the flesh is medium (more raw). Next, connect your ring finger and thumb: if the meat feels like the fleshy part of your palm now, it is medium rare. Finally, connect your little finger and thumb: the meat is well done if it feels like that.
What happens if you eat undercooked meat?
While overeating can cause gastrointestinal discomfort, there are other more severe risks, such as bacterial or parasitic intoxications due to the consumption of undercooked meats.
How to tell if the meat is raw
For many generations, Basque fishermen have eaten this stew. It is a very useful dish and, on the high seas, when there was not much left in the pantry, they had to use whatever they could.
The recipe I am going to give you is the one we have always eaten at home. When a cloudy day dawns in Galicia, you feel like eating one of those stews that are followed by a great nap. It is also very easy to prepare; it only requires good raw materials and it is delicious!
I am going to recommend an experience that, for me, is wonderful. If you have decided to spend a few days in Galicia, Cantabria, Asturias or the Basque Country, be sure to visit the fish markets. It is part of the culture of our country and it is worth getting up early and go there to buy a piece of good fish (tasty from July to September) and, by the way, talk to the traders and see how they work in these places. So you know, today is Marmitako!
How to know when a pork leg is ready
There is a great variety of “spoon dishes” of traditional gastronomy that, when it gets colder, we feel like eating 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.
Meat cooking temperature chart
Last month, a passenger traveling from Indonesia to Darwin Airport in Australia’s Northern Territory was fined $1,874 after two egg McMuffins and beef sausage were found in his luggage, along with a ham croissant. (Australian authorities had imposed strict new biosecurity measures on all arrivals following an outbreak of foot-and-mouth disease in Indonesian cattle.)
CBP officers at Houston’s George Bush Intercontinental Airport discovered balut eggs in a passenger’s luggage on March 6. Balut eggs contain a duck embryo, and are boiled and eaten in the shell.
Travelers bringing food into the U.S. can unwittingly introduce foodborne pests and diseases, which can have a devastating effect on agriculture and the environment. And a pest or disease outbreak could affect not only farmers. It also means higher grocery costs and shortages of some foods for consumers.