Components
- 1 kg of boneless pork leg portion
- One yellow bell pepper
- Two onions
- Three garlic cloves
- 2 1/2 cups of water (tea)
- Three tablespoons of olive oil Walk
- 1½ teaspoons of fennel seeds
- 2 tablespoons of mild paprika
- 1 1/2 tablespoons of ground coriander
- Two bay leaves
- 3 tablespoons of sodium chloride
- 8 sprigs of finely chopped parsley
Setup phase
- Rinse, dry, and slice the pepper lengthwise down the middle. Remove the seeds and slice each half into 2 cm strips. Peel the onions and cut them into 1.5 cm half-rings. Peel and finely slice the garlic cloves.
- Slice the pernil into large chunks about 8 cm in size — this is ideal for shredding. If there is a lot of fat, remove the excess. Place the pieces in a bowl and season with 2 teaspoons of salt, paprika, and ground coriander — thoroughly rub the salt and spices to coat all surfaces of the pieces.
- Place the pressure cooker (without the lid) over medium heat. Add one tablespoon of olive oil and brown the pieces of pernil in two batches, avoiding overcrowding — if all are added at once, the meat will release water and steam rather than brown. Cook for 3 minutes on each side. Move the browned pieces to a bowl and repeat the process with the remaining meat, adding more olive oil to the pan as needed. Set aside the browned pieces in the bowl.
- Maintain the pan over medium heat, pour in 1 tablespoon of olive oil, then add the onion and pepper. Season with 1 teaspoon of salt and sauté until softened, approximately 5 minutes. Add garlic, fennel, and bay leaves, stirring for 1 minute to release their aroma.
- Slowly remove the water, scraping the bottom of the pan thoroughly with a spatula to lift the browned bits, which add more flavor to the dish. Place the pernil pieces back into the pan, cover with the lid, and raise the heat. When it begins to whistle, reduce the heat and let it cook for 40 minutes.
- Switch off the heat and allow all the steam to escape before removing the lid from the pan. Move the pernil to a baking tray and shred the warm meat using two forks (alternatively, you can shred one piece at a time in the mixer on low speed using the paddle attachment).
- Put the shredded meat back into the pan with the baking broth, stir in the chopped sausage, and then serve.
Please provide the text you would like me to paraphrase.
You can prepare and shred the pernil ahead of time, then simply reheat it when ready to serve (it will become even hotter). Tip: Save some of the baking juices to add while reheating the pernil to keep it moist.
