25 November 2011

Pernil Asado y Arroz Amarillo con Gandules Verdes

Also known as pernil al horno.

No pictures today because...well...I forgot.

7+ lb pork shoulder on the bone (also called picnic cut)
Goya Adobo seasoning
Goya Sazon seasoning
Goya Mojo Criollo marinade
Rice (brown or white)
Bell peppers
2 cloves garlic
1-2 cans green pigeon peas (gandules verdes)
1-2 packets Goya Sazon seasoning
2-6 cups chicken broth
Oil (olive preferred)

First for the pork.
1. Wash pork and pat dry
2. Stab around the sides and bottom of the pork, so it is able to absorb seasoning. Season with Adobo.
3. Cut back the fat on the top of the pork until it's just hanging by an inch or so of fat.
4. Cut a deep criss-crossing pattern on the flesh beneath the fat.
5. Mix the Mojo, Adobo, and one packet of Sazon in a bowl until you've made a paste out of it. Spread the paste over the criss-crossed flesh and pull the fat back over it.
6. Wrap with plastic and put in the fridge for 24+ hours.
7. Unwrap the pork and let rest for 1 hour. Preheat oven to 400 degrees.
8. Put pork in roasting pan and cover. Roast in oven for 1 hour at 400 degrees and then reduce heat to 325 degrees for 3 hours.
9. Carve and serve.

1. Dice onions, peppers, and garlic, keeping them separated.
2. Heat 2-3 tablespoons oil in a large sauce pan on medium high.
3. Stir in onions and saute 5 mins.
4. Stir in peppers and saute 4 mins.
5. Stir in garlic.
6. Add in green pigeon peas, stir and bring to a boil.
7. Add in rice and Sazon. Stir well.
8. Add in chicken broth. Stir well.
9. Bring to a boil, then cover and reduce heat to low/med-low for 20-35 mins (see below).
10. Fluff out and serve.

One cup of uncooked rice serves 4 people. The rule of thumb for cooking it is one cup rice, two cups water. White rice takes 20 minutes to absorb in these ratios. Brown rice takes 35 or more. One half cup of cooked rice serves one person (yes, the rice doubles in size during cooking). One packet of Sazon is good for two cups of uncooked rice.

Tonight I served 12.5 people with this recipe (3 cups rice, 6 cups broth).

As an alternative before serving the pork, cut the fat free, place in a broiling pan and return to the oven to broil till crispy. This is a delicacy called ChicharrĂ³n.

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