Pernil de Cerdo

Name: Pernil de Cerdo (Fresh Leg of Pork)
Yield: 20 to 25 servings
Cuisine: Colombian
Ingredients: Pan drippings Flour; 2 teaspoons pepper; 1 fresh ham or leg of pork (about 12 pounds); 1 cup Dijon mustard; 1 cup diced onion; 2 cups orange juice; 1½ cups brown sugar or panela*; 1 teaspoon pepper; 1 teaspoon minced fresh ginger; 2 teaspoons whole cloves; 2 teaspoons minced fresh ginger; 4 tablespoons fresh thyme leaves; 2 tablespoons grated orange peel; ½ cup lime juice; 8 cloves garlic, minced; ½ cup minced cilantro; ½ cup minced parsley; 2 tablespoons salt; 4 bay leaves; 2 tablespoons fresh thyme leaves; 2 tablespoons Worcestershire sauce

Fresh Leg of Pork

Preparation info

20 to 25
servings

Difficulty
Medium

Appears in

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

About

Another very festive dish, this is a delicious recipe prepared throughout the country for the Christmas season. Sometimes even prepared with Coca-Cola, the traditional way is to prepare it with the bone in and to leave the top layer of skin and fat on the leg. It is beautifully cooked to a golden brownish-red, with crisscross-cut skin that is crispy and delicious, and with tender meat inside. In my house we prepare both turkey and pork on Christmas Eve; Hayaca