Pernil (pernil asado, pernil al horno, roast pork butt) is a slow-roasted marinated pork leg or pork shoulder. In Latin American countries the dish is commonly shared during Christmas. In Puerto Rico, it is typically accompanied by arroz con gandules (rice with pigeon peas). Leftover meat from a pernil can be used in a Cuban sandwich.
Attributes | Values |
---|
rdf:type
| |
rdfs:label
| |
rdfs:comment
| - Pernil (pernil asado, pernil al horno, roast pork butt) is a slow-roasted marinated pork leg or pork shoulder. In Latin American countries the dish is commonly shared during Christmas. In Puerto Rico, it is typically accompanied by arroz con gandules (rice with pigeon peas). Leftover meat from a pernil can be used in a Cuban sandwich. (en)
|
foaf:name
| |
name
| |
foaf:depiction
| |
dcterms:subject
| |
Wikipage page ID
| |
Wikipage revision ID
| |
Link from a Wikipage to another Wikipage
| |
sameAs
| |
serving size
| |
dbp:wikiPageUsesTemplate
| |
thumbnail
| |
alternate name
| |
caption
| - Pernil ready to be served, with crisp skin chips (en)
|
main ingredient
| - Pork leg or arm shoulder (en)
|
has abstract
| - Pernil (pernil asado, pernil al horno, roast pork butt) is a slow-roasted marinated pork leg or pork shoulder. In Latin American countries the dish is commonly shared during Christmas. In Puerto Rico, it is typically accompanied by arroz con gandules (rice with pigeon peas). The pork shoulder is used as a whole piece, with skin and bone. It is marinated the day prior to roasting with sofrito, salt and pepper, plus possibly additional spices (oregano and adobo). Sofrito is placed deep within the meat through small cuts. After marination the covered meat is slowly roasted initially in the oven for several hours, and, in the final phase, at a higher temperature with the cover off to get the skin crisp. When finished, the meat falls off the bone, and the crisp skin (cuero) is separated, cleared of fat, and can be served separately as cueritos (skin chips). Leftover meat from a pernil can be used in a Cuban sandwich. (en)
|
minor ingredient
| - Sofrito, salt, and pepper plus possibly additional spices (en)
|
national cuisine
| - Colombia, Cuba, Dominican Republic, Ecuador, Puerto Rico and Venezuela. (en)
|
prov:wasDerivedFrom
| |
page length (characters) of wiki page
| |
alias
| |
cuisine
| - Colombia, Cuba, Dominican Republic, Ecuador, Puerto Rico and Venezuela.
|
ingredient name (literal)
| |
serving size (g)
| |
foaf:isPrimaryTopicOf
| |
is Link from a Wikipage to another Wikipage
of | |
is foaf:primaryTopic
of | |