Pernil (Puerto Rican Pork Shoulder Roast)

This recipe was originally published by Carmen Aboy Valldejuli in 1954 (“Cocina Criolla”).  This is my translation. It needs to marinate 1-3 days, the longer the better. Continue reading

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Torresos de Vinha D’Alhos (Marinated Pork)

This is a traditional dish eaten in the Azores.  It consists of pork shoulder, marinated in a garlic wine mixture.  The meat cooks in its marinade and is then lightly fried.  The recipe calls for piri piri hot sauce which is pretty hot.  If you prefer, you can substitute a less hot hot sauce like sriracha or Tabasco.  I personally prefer to use olive oil rather than the vegetable oil – just be careful not to have your pan too hot.

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