Components
- 1 kilogram of boneless pork leg
- Three Fuji apples
- Two onions
- Two garlic cloves
- 3 tablespoons of tomato paste
- 1 tablespoon of Worcestershire sauce
- 2 tea cups of water
- extra virgin olive oil
- 1 tablespoon of smoked paprika
- 1 teaspoon of Calabrian chili pepper
- 2 tablespoons of whole cumin seeds
- sodium chloride
Follow the process step by step.
Mode of preparation
- Slice the pernil into chunks approximately 8 x 8 cm to ensure even cooking and achieve an ideal size for shredding.
- Season the pernil with one teaspoon of salt and paprika. Use your hands to evenly coat the entire surface, then leave the meat at room temperature while you prepare the other ingredients — it should not be frozen when it’s time to cook.
- Remove the skin from the onions and chop them into 1 cm cubes. Peel the garlic cloves and slice them thinly.
- Slice the apples into quarters, remove the seeds, and grate each quarter using the coarse side of the grater, holding the peel to protect your hands. Place the grated apples in a bowl and cover them with water, which will serve as the baking liquid for the pernil.
- Place a pressure pan (without the lid) over high heat. Add 2 tablespoons of olive oil, arrange the pernil pieces side by side, and cook until golden, about 1 minute per side.
- Move the golden pernil onto a baking tray. Reduce the heat of the pan, drizzle with a little more olive oil, and add the onion. Season with a pinch of salt and cook for about 5 minutes, until it softens. Add the garlic and cumin, stirring for 1 minute to release their aroma.
- Incorporate the tomato extract and cook it for approximately 5 minutes, stirring occasionally, until a golden paste forms with the browned bits—this tomato extract caramelization is crucial for the sauce’s flavor.
- Pour in the English sauce and stir thoroughly. Incorporate the grated apple along with its water and blend to combine the flavors of the mixture. Add the calabresa pepper and put the meat back into the pan.
- Place a lid on the pan and turn up the heat. Once you begin stirring, reduce the heat and allow it to cook for 40 minutes.
- Switch off the heat and release all the pressure before removing the lid. To speed up the process, you can hold the pan under running water to release the pressure, but be careful that the water only touches the smooth part of the lid and does not come into contact with any valves.
- Place the pernil pieces on a serving dish and blend them while still hot using two cloves (or, if you prefer, blend one piece at a time in the mixer with the paddle attachment on low speed).
- Put the shredded meat back into the pan and stir thoroughly with the sauce. Serve immediately.
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This dish can be made ahead of time and simply reheated before serving. It can be kept in the refrigerator for up to 3 days or frozen for as long as 3 months.
To thaw: use the microwave or place the pernil in a pan with some water; cover and cook on low heat, stirring occasionally until it is fully thawed.
WHAT ABOUT PRESSURE COOKERS?
Remember to try this recipe. It can be cooked using the Electrolux electric pressure cooker from the Rita Lobo collection. However, be mindful of the necessary adjustments:
The quantity of water required in the recipe is reduced to 1½ cups (tea). Turn on the pan and choose the “refuge mode” to make the entire refogado, following the instructions in steps 6, 7, and 8. Add the pernil without any sweetener to cook along with the other ingredients. Close the lid and set the pan to cook under high pressure for 40 minutes.
If you want to add an extra layer of flavor to the recipe, brown the pernil pieces in a skillet on the stove before cooking them in the electric pressure cooker.
