How To Make Puerto Rican Pernil | NYT Cooking
Вставка
- Опубліковано 26 сер 2024
- Get the recipe: nyti.ms/3rp5rJx
Von Diaz, a cookbook author, journalist and professor of food studies is here to show us how to make pernil. Perhaps the best known and most coveted dish from Puerto Rico, pernil is a pork shoulder that’s marinated (ideally overnight) in garlic, citrus and herbs, then slow-roasted on high heat to achieve a crisp chicharrón, or skin.
------------------------------------------
VISIT NYT COOKING: cooking.nytime...
SUBSCRIBE to NYT COOKING: nyti.ms/3FfKmfb
A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.
SUBSCRIBE: bit.ly/2MrEFxh
INSTAGRAM: bit.ly/2DqJMuD
FACEBOOK: bit.ly/2MrTjEC
TWITTER: bit.ly/2RZB6ng
PINTEREST: bit.ly/2W44xng
About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
Im crying. My Abuela made the best Pernil ever, She lived at 141 E st Cyprist ave bronx NY for 50 + years and was the pillar of the family. Thank you and God bless you.
That chicharrón snap is pure asmr 😫
For those of you asking about the time a d temperature... Depending on the type of texture that you want to have on your pernil... If you wanted to be fall of the bone and pull pork like 200 degrees for about 5 hrs.... If you wanted to have it as it looks on this video 350 to 400 depending on your oven... For those asking about when to remove the foil usually 3/4 of the way. Removing the foil is for making the "cuerito" or skin crispy... Chicharron as she called it is the spanksh term for pork Rinds...
For those who want the fall of the bone texture...once is ready the skin will be soggy... What I do is that I remove the skin before seasoning.. That serves 2 purpose allows the seasoning to penetrate and marinate deeper... Just place it back on top of the pernil while cooking...second once cooked remove it and place it on a cookie sheet or other pan. And put it back in the oven or broiler to your desire crispiness...
About the ingredients you can add or substrac as you wish but 2 mandatory ingredients are Black Pepper and Oregano... Enjoy!
Thanks for the insight! I’m going to make my first pernil for the holidays and I hope to achieve a fall off the bone and crispy skin combo! What if I cook it for three hours on 200 degrees and then the last two hours uncovered at 400 degrees? Can I leave the skin on the entire time like in the video? Also, why don’t they use Sazon?? I literally can’t cook any meat or beans without it. Can I use sazon on the skin instead of salt? Or can I use Adobo instead of salt for the skin? I just want to make the ancestors proud and me and the hubby’s tummies happy! ❤❤ Ashe’
@shavisionentertainmentcorp3511 In all honesty you can use adobo and Sazon. I grew up using both. I'm not too sure on if you can cook it at 200 and then 400 degrees, you might end up drying out the meat of your pork and that's not what you want. Me personally I think I'm going to just cook the skin off of the meat so I can have juicy fall off the bone meat with a crunchy savory skin combo. Also, you dont have to use oregano. I actually prefer the way tyme tastes over oregano in this scenario. The way I seasoned my pernil this year is using my homemade sofrito (red bell pepper, green bell pepper, yellow bell pepper, cilantro, culantro, yellow onion, green onion, and lots of garlic with a splash of apple cider vinegar to preserve the sofrito), smoked paprika for color, Accent MSG with some cumin (this paprika msg cumin combo replaces Goya sazon. You can add coriander, thats anither seasoning they use but i didnt put that in this time. Goya uses cancer causing artificial colors that I want to stay away from. This is also cheaper) Thyme (the stick thyme, not the broad leafed carribean thyme), olive oil and some sugar. I added extra garlic cloves because I wanted a stronger garlic flavor
No, not all of my seasonings are traditionally used (from what I know) but I come from a mixed family and I took the best of both to season my pernil. My puerto rican and dominican family/neighbors LOVE the way my pernil tastes:)
Don’t listen to this! You remove the foil AFTER ONE HOUR! This will mess you up
@@swankyangelo how will it mess you up if you don't remove it after an hour?
Stories of her childhood and experiences interwoven with a beautiful recipe from an amazing culture.. what more could we ask for! Love this!
This is the real deal. Authentic Puerto Rican pernil. The cuerito is the best part, everybody fights over it. Loved this video!
Why isn't this person's name highlighted in the title like with Michelle Clark and Erin McDowell? Get it all the way together NYT's!
oh my god! it must be a conspiracy! racism! lets woke and cancel them out because they're obviously so privileged and racist
Maybe they just forgot
Usually guests don't have their name highlighter in the title like them. BTW. I guess you're refering to Melissa Clark.
Facts!!!
Because she’s Puerto Rican…duh.
More Puerto Rican recipes!
Just wanted to say that I followed this recipe exactly and got amazing results, tons of compliments from my family who have ate pernil their whole lives. Thank you!
I need to see more of this talented chef. What a joy to watch. Well spoken, informative, engaging ,so nice to see a "compatriota" introduce everyone to our cusine .
The way I measure the ingredients comes from the heart and soul.
I absolutely love how she connects this recipe to her childhood. It brought back my memories of me cooking the pernil with my mom. ❤
You're killing me!! The pernil looks amazing. It brings back so many memories with my Mom and Dad. To this day I have shown my grown kids how to make Pernil and Rice & Beans. They immensely enjoy it. Thanks from a Newyorican!!
Always a pleasure to see other PR do this recipe and tid bits on how their family made Pernil. I love my cuerdo crispy on Pernil. So Thank you Von Diaz for your clear diction and story telling while making that mouth watering flavorful sofrito filled Pernil. Off to my kitchen now! 🇵🇷 ❤
Wow! I can't remember the last time I learned so much from, and enjoyed so much, a short cooking video.
Everyone has their own way to prepare pernil, I grew up in a Dominican neighborhood and, It's one of my favorite foods to eat.
I want to see more of this woman's cooking!
My nanny used to make this Diega Rodriguez ,all of my cooking experiences are influenced by her and her memory and memories of watching her cook for me.last time she made it for us was in Salinas puerto rico,and yes this is a authentic recipe, flavor proves it. By the way my mom was from Virginia so when I make it here people flip over it
Love her voice, so soothing.
I just made a pernil following this recipe with the exception of brining it in the adobo for two days to let it really soak up those juices just in time for xmas eve dinner and it was amazing. it was juicy and flavorful... people kept fighting over the chicharrón part of the pork as there was not a lot of it left, hahaha I am definitely going to make two pernils for new year's eve dinner. thanks!
This is making me so nostalgic for the holidays in PR
one of my fav recipes thank you for sharing your version gonna def try this one for sure!
Marinating in the fridge as we speak! Excited!
What dog wouldn't just swallow that. Very good view of Pernil. It is one of my favorites. Missing latino cooking here in NC.
I was born and grew up in Puerto Rico and my family dated many generations in The island. I
Everyone in my family used white vinegar...from what I see orange juice was used by Cubans
Dominicans also use naranja agria (sour orange). I’m living in the DR right now and we have a tree in the yard.
It depends on the region. Some use vinegar, others orange and some nothing but butter mixed with olive oil and manzanilla olives in some of the holes. I love every single one and the diversity. :)
Your mortar and pestle are so cute. If we put flower on the mortar, it'll sure be a pretty vase
"Bon dia", Von Diaz, and thank you for this delish tecipe! What struck me most as a Catalan, is your use of the name "Pernil". This is the pure Catalan word for cured ham, or "jamón ibérico". Somewhere back then, I guess... 😋
😂❤the world is all mixed up and influenced by each other! I love it
I have mine already marinating for 24 hours. The best way I've found to have it come out tasty on every piece of meat and get more crackly skin is to remove it completely and then put it on top of the meat when you're about to get in the oven after adding salt on top. This also allows you to trim off some of the fat on the meat and in the skin that would make it take longer to get crispy 🤤
This looks freaking delicious!! I love pork skin
Can I just say thank you for putting the recipe. Most of these greedy creators only care about views. I just want to cook.
Absolutely Delicious! Chicharrón, chicharrón, chicharrón!
Wow, that looks absolutely amazing. Great video by the professor!
Made this yesterday and it was awesome!!!!
OMG!! I L❤️VE your cooking and video sooo much!!! Thank you!!! I have good tips removed Saran wrapped and then let it sit 1 more night WITHOUT Saran Wrap it will dry out the skin even more.
When you get ready to bake the Pernil you then get a little small bowl 1 -2 Tablespoon white vinegar warm mixed with salt until it melt. As the pork is baking and it’s almost done removed the foil every 15-30 mins you brushed the salt and vinegar onto the skin at least 4-6 times What it does is dry out the skin and makes it xtra crispy. When the Pernil is almost done you switch to Broil the skin will start the bubble and makes it super crispy but try not to burn it.
I learned this trick from my mom who is Asian. Being half Latina and Asian I combine the cooking 🧑🍳 techniques from both beautiful world.
By the way Culantro is used a lot in Asian culture.
More video and recipes please 🙏🏼🙏🏼🙏🏼❤️❤️❤️
you can tell she is a professor! very good teacher
🇵🇷🇵🇷🇵🇷🇵🇷buen provecho! I loveeeee it. I slow cooked mines but I’m going to try the high heat. To me it makes perfect sense for the chicharon yummy 😋
Daniel Shaper. So excited you enjoyed your pernil. So GLAD you incorporated the Adobo. 👍👍👍👍
My mouth is literally watching just from watching to it. Add rice and beans Puerto Rican style obviously and a like to squeeze all over it 🙌😋
More academics in cultural studies should be doing this kind of amazing public facing work. Integrating demonstration of technique with personal and cultural narratives. This rules.
Because they are better than us? Is that what you're saying? Some of the greatest people never attended university. They shit and piss like i do!
@@129jaystreet Nope. My point is that academics often end up thinking they're better than everyone else and hide from the public out of scorn. Whereas what we should encourage should be this kind of interchange.
Pork roast no matter how you do it, is a super crowd pleaser. And it's impossible screw up. It's also affordable for larger gatherings.
Excuse me while I drool
I add Sazon for that nice coloring, I also add fresh ground pepper, Adobo, Basil, cilantro. I cover the pan and for the first 3 hours I cook it at 275 degrees covered of course. Than four the next four hours I cook it at 325 degrees. I let it rest for 30 minutes still with the cover on. When I cut into it the meat falls off the bone. There’s nothing like cooking a Pernod for less than 7 hours. Bon apetite’
Making my first one tomorrow. Hope to do my parents proud lol
Looks delish! But if my cooking workspace was that low, I would have such a bad back!
OmG I'm salivating ❤
Great stories and a delicious looking recipe! Thank you!
I clicked this so fast! ❤️
This makes me feel so ashamed I've never tried this during holidays cause it turned out looking so good! Love this video, made me really happy to see it on my recommended :)
Wow I never thought about spraying non stick spray on the foil. I’m gonna do that for the xmas pernil. Thanks chef
good upload NYT Cooking. I smashed the thumbs up on your video. Maintain up the amazing work.
Amazing video appreciate the effort. Boricua pride
Von you are making me so hungry at 10pm.
Von seems super cool and also now I am starving
Omg it literally makes me mouth watering
5:54 that 180 turn!
I’m making it now cause it was on sale. Great deal! Why not?
Thank you! I've always had issues making crispy chicharones
Wow! Thank you so much for sharing your recipe I think I made you one for Easter
Watch 10 different Puerto Ricans make any Puerto Rican dish & you will get 10 different recipes.
Gracias Tesoro!
Loved the books, I was wondering which one is the first...
Looks delicioso! I didn’t catch the list of ingredients however. I’ll be cooking a pernil for Christmas, something my Shiba, Lucky, loves as well. ¡Feliz Navidad!
*drooling*
Brilliant! Smart, accurate and clear instructions. Who is this woman and does she have a website?
Se ve riquísimo
I want some
Pernil 😋
Looks yummy, omd
Yummy yummy
What temperature? At what point do you take of the foil? Whats the approximate total cooking time?
Hey angel! There is a link in the bio for the recipe.
I've watched countless videos on making pernil, this one by far is amazing, but where can I get sour orange Juice.
Great pork shoulder. * technical hint- Focus!
Yummy 😋
Pernil was my best friend Nick name growing up.🤪😋💯
The one issue I have is she does not say what temperatures to use. She does in the beginning but she does not elaborate what temps to use after the initial hour.
The temperature is set at 350 throughout the complete cooking process.
This looks so good. My stomach is aching
Nice.
I dont eat pork, but I thoroughly enjoyed watching this pork shoulder get turned into something magically delicious😂
👏🏿👏🏿👏🏿👏🏿👏🏿
That chiccarone tho!
Wow!!!
I am tired of NYT making people pay for a subscription to nyt and the recipes I saved are STILL BLOCKED because I can't see paying on a long membership to be able to find recipes I paid for already!😡😡😡😡😡😡😖😖😖😖😖😖😖
I'd recommend saving the recipes as PDFs next time by making a print-file! Pretty annoying, still.
Same here! I have a web subscription already but they expect me to pay extra to access recipes that they have on there. Greed is the word.
Super Yummy 🤤
Huge fan of this channel, but the persistent out of focus camera work here is distracting.
Okay so I followed this and it came out salty ..1 tsp per pound ? Is that right ?
classic technique from the old country but you forgot the roasting rack on your roasting pan. this is like culinary101. cooking time: half the weight of your pernil. if its 5 pounds you roast for 5 hours
Do you cook the hole time at 400 degrees?
At what temperature? Do we cook it at n time
I am searching “Gran Covina Latina” for the Pernil recipe. Cannot find it. Please help me locate it. Thank you.
Zora Neale Diaz! :D
Yummy
I love the stabbing part too, gurl.
AMAZING ROAST PORK THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME BEAUTIFUL ✨
This is the only tutorial where the skin isn’t separated on 3 sides from the meat and placed back after heavily seasoning underneath.
List the ingredients in the subscription please
Definitely not a penil if you gotta cut it. It gotta be pull apart
We call it cuerito, not chicharron. Chicharrón is FRIED skin. We also don’t use sour orange, that’s Cuban
And what she calls adobo is mojito de ajo...if im not Mistaken
That Pernil was cooked to perfection.....what breed of dog is Zorra ?
Are you cooking pork or pork skin? Hard to tell
Broil or bake?
Where do I find this non-stick foil you speak of? 🤣
I love this lady's cooking style.BUT...I HATE when you DON'T PIN YOUR HAIR UP !!!
PLEASE...WEAR a net or wear a ponytail !!! Otherwise cool 😎 👌🏿!
OMG 🤤🤤🤤
Very nice 🌹🌹❤️❤️🇵🇰🇵🇰🇵🇰🇵🇰