Pork with potatoes

Name: Pork with potatoes (Pernil con papas cocidas)
Yield: Serves 4
Cuisine: Chilean
Ingredients: salt and black pepper; Chilean Salsa, to serve; 2 cloves; 1 bouquet garni made from a stick of celery and sprigs of fresh parsley and thyme tied together; 900 g/2 lb leg of pork; 2 garlic cloves, peeled but left whole; 2 bay leaves; 8 medium potatoes, washed; 1 carrot, peeled and sliced; 1 onion, peeled and quartered

Pernil con papas cocidas

Preparation info

Serves
4

Difficulty
Easy

Appears in

Food and Cooking of Chile

By Boris Basso Benelli

Published 2014

About

The rearing of pigs and cooking of pork remains deeply traditional in the Chilean countryside. Recipes such as this are most commonly served through the month of September during the Chilean National festivities. The distinct taste of pernil con papas cocidas varies from many other Chilean dishes, but it’s a cultural favourite and is served quite simply, with boiled potatoes and salsa.