Roast Leg of Pork (Fresh Ham), Lamb or Veal a la Criolla

Name: Roast Leg of Pork (Fresh Ham), Lamb or Veal a la Criolla (Pernii al Horno)
Cuisine: Puerto Rican
Ingredients: 2 teaspoons whole dried orégano, crush and mix in a mortar; 8 cloves garlic, peeled, crush and mix in a mortar; 8 peppercorns (whole black peppers), crush and mix in a mortar; 8 peppercorns (whole black peppers), crush and mix in a mortar; 10 peppercorns (whole black peppers), crush and mix in a mortar; 10 peppercorns (whole black peppers), crush and mix in a mortar; 2 tablespoons vinegar, crush and mix in a mortar; 2 tablespoons olive oil, crush and mix in a mortar; 3 tablespoons vinegar, crush and mix in a mortar; 3 tablespoons olive oil, crush and mix in a mortar; 1 tablespoon whole dried orégano, crush and mix in a mortar; 12 cloves garlic, peeled, crush and mix in a mortar; ¼ cup flour; ¼ cup fat; 3 cups liquid; 6 peppercorns (whole black peppers), crush and mix in a mortar; 6 peppercorns (whole black peppers), crush and mix in a mortar; 6 cloves garlic, peeled, crush and mix in a mortar; 1 teaspoon whole dried orégano, crush and mix in a mortar; 1½ tablespoons olive oil, crush and mix in a mortar; 1½ tablespoons vinegar, crush and mix in a mortar; 1 teaspoon salt for each pound of roast, crush and mix in a mortar

Pernii al Horno

Preparation info

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

Seasoning for 4 to 5-pound trimmed roast

6 peppercorns (whole black peppers), crush and mix in a mortar
6 cloves garlic, peeled, crush and mix in a mortar</

Americas
Main course
Caribbean
Puerto Rico

Method

I Preparation of meat day before roasting

Remove skin and excess fat.
Weigh meat and jot down its exact weight, since both quantity of seasoning and time required for roasting depends upon its weight.
Wash meat rapidly under running water, drain and wipe dry with absorbent paper.
Place meat in roa