Meat
Roast Brazilian Pork Leg (Pernil Assado)
Marinated, roasted pork leg, juicy and aromatic.
Gluten-free
Ingredients
- 2.5 kg pork leg (pernil)
- 1 onion
- 6 garlic cloves
- 1 lemon (juice)
- 100 ml orange juice
- 1 tablespoon cumin
- 2 bay leaves
- 1 bunch parsley
- 60 ml oil
- Salt and pepper to taste
Step-by-step
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- Put the onion, garlic and parsley in the mixing bowl and chop 5 sec/speed 5.
- Add the lemon juice, orange juice, cumin, oil, salt and pepper.
- Mix 15 sec/speed 4 to get a smooth marinade.
- Make cuts in the leg and rub it well with the marinade and the bay leaves.
- Marinate in the fridge at least 8 hours or overnight.
- Roast covered with foil 2 hours at 160°C.
- Remove the foil and roast a further 40 minutes at 200°C until golden.
- Baste with its juices every 15 minutes and let rest 15 minutes before carving.
Tips
- Marinating the night before intensifies the flavor.
- Baste the meat with its juices so it stays juicy.
- Serve with Brazilian rice and farofa.
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