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Pernil Con Vino Al Caldero

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Ingredients
  Fresh ham 7 Pound
  Garlic clove 1 Large, peeled
  Peppercorns 6
  Crumbled dried oregano 2 Teaspoon
  Salt To Taste
  Olive oil 2 Tablespoon
  Water 6 Cup (96 tbs)
  Onions 1⁄2 Pound, peeled and sliced
  Bay leaves 2
  Muscadelle 2 Cup (32 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Potatoes 2 Pound, pared and 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Course: 
Main Dish
Method: 
Boiled
Dish: 
Curry
Ingredient: 
Garlic
Interest: 
Party, Healthy
Preparation Time: 
150 Minutes
Cook Time: 
10 Minutes
Ready In: 
160 Minutes
Servings: 
6

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