Pernil, for those not familiar is a pork roast - like no other pork roast - made from either the picnic cut or the shoulder cut. I like the shoulder which when butchered correctly has a lot of skin left on it which turns to a crackling good crispiness (known as Chicharron) after many hours in the oven.

The seasoning consists of a seasoning made of garlic, garlic, garlic, and more garlic - I think I used an entire head for this - salt, dried ground thyme, dried ground oregano, ground coriander, ground black pepper, and sour orange juice, (from Seville oranges). and a tiny bit of olive oil. Process these ingredients in a food processor - but for a more authentic experience use a mortar and pestle - known as a Pilón on the Island - to create a thick paste. The meat gets stabbed all over, which creates little pockets for the next step. The paste gets smeared all over the meat, and rubbed into every nook and cranny, including the stab holes. Into the fridge, uncovered, overnight to allow the seasoning to penetrate.

This gets baked at 300° for about 6 hours, after which it is removed from the oven. Raise the oven temp to about 400° and roast for another 45 mins or so for the skin to crisp. Remove from oven, rest meat for at least 30 mins tented lightly with a sheet of aluminum foil, then slice and serve. Some shred it like pulled pork but we never did this at home.

The rice gets its color from sauteed in Annato oil - made from simmering annato (Achiote) seeds in oil to render the color - and tomatoes. This is another bit of a production - but well worth the effort. I like to use frozen gandules (pigeon peas, field peas, etc) for better taste and texture. A ham stock or pieces of ham shank makes for a good stock for cooking the peas. It includes Sofrito, a staple in Caribbean cooking, is really up to the personality and taste of the chef - but usually includes Ají Dulce (small sweet chilis that look and taste like Scotch Bonnets but without any of the heat), minced onions, minced garlic, cilantro and culantro - also known as Recao - which is like cilantro on steroids but not at all related to it, minced tomato, and minced red and green bell peppers. You can leave out all of the red and yellow stuff and add more cilantro for a green sofrito - usually good for stewed pinto or kidney beans as a side dish, or as describe above for rice, soups and other dishes. salt pork pieces - and medium grain rice, and a small can of tomato sauce. The sofrito is sauteed in a little oil or fat rendered from the salt pork to release the flavor from all of the aromatics, then the rice is added, and sauteed until all the grains are lightly colored, then the stock or water is added - typically 1.5 x the amount of dry measured rice you are making - so 2 cups rice get 3 cups water or combination of water and tomato sauce. The rice is boiled over a high flame until it appears dry, with little "tunnels" - steam conduits, actually - have formed. Give it all a good stir, add the peas, capers and sliced olives, cover, and simmer on low heat for about 22 minutes. DO NOT TAKE THE COVER OFF!. Take it off the heat and set aside for up to an hour, after which you can remove the cover, stir the rice and serve. Your first attempt will likely result in mushy or glommed together rice - a result of excessive water (liquids), and/or failing to heed the warning to leave the cover on until the rice has rested. Too high a heat will result in a crunchy bottom, or if the heat is too high, burnt rice stuck to the bottom of the pot.

IMG_20190901_171627 by Gene Lugo, on Flickr

IMG_20190901_171544 by Gene Lugo, on Flickr

With both my parents gone, the aroma of this meal completely sends me back to when they were still with us - and all of the happy times associated with this food. The nice thing is that my own kids knew my parents and have carried on the tradition of this and some of the other goodies they learned to eat when my parents were alive. The other side of our family is Berliner - German - and there are a host of other outstanding dishes that they learned to love as well.

Alright, Gene, you got me salivating.... Love pernil y arroz con gandules. Throw in a side of tostones and I'm in heaven. There's a Puerto Rican food truck in our area that serves up a good version but unfortunately we haven't had any since covid struck. As far as rice is concerned, a Puerto Rican Monsignor friend used to say that "pegao" was his favorite part of the rice. I like it too unless it's so hard that your teeth are in jeopardy!

Thanks for the great photos and commentary. Next I'm expecting posts from you on alcapurrias, pastelillos and Schweinshaxen mit Kartoffel Kloesse.....

Gene, you’re like a one man food network with your vast knowledge of cooking and the multitude of recipes you’ve mastered. I was just thinking through your short rib recipe when this mouth watering dish you learned from your mother appeared. It’s a wonderful tribute to your Mom and your Dad that you and your children carry on these family food traditions. I can relate to it as my Mom was Italian and I still cook her recipes as do our children and grandchildren. My mother always said the foundation for happiness in life is made up of family, friends and food. Thank you for giving us a taste of your treasured family food traditions and recipes. All the best to you and your family. John

Wow! That was an awesome on so many levels!

I do respect food and the corresponding traditions associated with them. Caribbean foodways are my thing, but not my only thing. For me food is an amazingly glorious window to experience cultures across the globe. Being an NYC native has been a real treat. One could travel the world without leaving the 25 mile radius of Time Square. Other cities have great food, but NYC has it all! And I am grateful that I was able to experience it. NYC is not just about apples . . .

Pernil, for those not familiar is a pork roast - like no other pork roast - made from either the picnic cut or the shoulder cut. I like the shoulder which when butchered correctly has a lot of skin left on it which turns to a crackling good crispiness (known as Chicharron) after many hours in the oven.

The seasoning consists of a seasoning made of garlic, garlic, garlic, and more garlic - I think I used an entire head for this - salt, dried ground thyme, dried ground oregano, ground coriander, ground black pepper, and sour orange juice, (from Seville oranges). and a tiny bit of olive oil. Process these ingredients in a food processor - but for a more authentic experience use a mortar and pestle - known as a Pilón on the Island - to create a thick paste. The meat gets stabbed all over, which creates little pockets for the next step. The paste gets smeared all over the meat, and rubbed into every nook and cranny, including the stab holes. Into the fridge, uncovered, overnight to allow the seasoning to penetrate.


Gene that is fantastic. I made the arroz y el pernil from my Mother recipe. I am from PR and garlic, salt and pepper are the secrets ingredients for the pernil, and talking about pegao the best thing ever with red beans is the best.

En hora buena, buen appetito
Ernesto

This gets baked at 300° for about 6 hours, after which it is removed from the oven. Raise the oven temp to about 400° and roast for another 45 mins or so for the skin to crisp. Remove from oven, rest meat for at least 30 mins tented lightly with a sheet of aluminum foil, then slice and serve. Some shred it like pulled pork but we never did this at home.

The rice gets its color from sauteed in Annato oil - made from simmering annato (Achiote) seeds in oil to render the color - and tomatoes. This is another bit of a production - but well worth the effort. I like to use frozen gandules (pigeon peas, field peas, etc) for better taste and texture. A ham stock or pieces of ham shank makes for a good stock for cooking the peas. It includes Sofrito, a staple in Caribbean cooking, is really up to the personality and taste of the chef - but usually includes Ají Dulce (small sweet chilis that look and taste like Scotch Bonnets but without any of the heat), minced onions, minced garlic, cilantro and culantro - also known as Recao - which is like cilantro on steroids but not at all related to it, minced tomato, and minced red and green bell peppers. You can leave out all of the red and yellow stuff and add more cilantro for a green sofrito - usually good for stewed pinto or kidney beans as a side dish, or as describe above for rice, soups and other dishes. salt pork pieces - and medium grain rice, and a small can of tomato sauce. The sofrito is sauteed in a little oil or fat rendered from the salt pork to release the flavor from all of the aromatics, then the rice is added, and sauteed until all the grains are lightly colored, then the stock or water is added - typically 1.5 x the amount of dry measured rice you are making - so 2 cups rice get 3 cups water or combination of water and tomato sauce. The rice is boiled over a high flame until it appears dry, with little "tunnels" - steam conduits, actually - have formed. Give it all a good stir, add the peas, capers and sliced olives, cover, and simmer on low heat for about 22 minutes. DO NOT TAKE THE COVER OFF!. Take it off the heat and set aside for up to an hour, after which you can remove the cover, stir the rice and serve. Your first attempt will likely result in mushy or glommed together rice - a result of excessive water (liquids), and/or failing to heed the warning to leave the cover on until the rice has rested. Too high a heat will result in a crunchy bottom, or if the heat is too high, burnt rice stuck to the bottom of the pot.

IMG_20190901_171627 by Gene Lugo, on Flickr

IMG_20190901_171544 by Gene Lugo, on Flickr

With both my parents gone, the aroma of this meal completely sends me back to when they were still with us - and all of the happy times associated with this food. The nice thing is that my own kids knew my parents and have carried on the tradition of this and some of the other goodies they learned to eat when my parents were alive. The other side of our family is Berliner - German - and there are a host of other outstanding dishes that they learned to love as well.