Pernil Assado | Crispy Portuguese Pork Shank Recipe
Why You Will Love This Recipe
Get ready for some seriously tender pernil assado that just falls off the bone! This classic dish uses a two-step process: first, we slow boil the pork in fragrant white wine and thyme, then crank up the heat to roast it to perfection. It's the ultimate Sunday family feast that’s sure to impress everyone at the table!
Tips for Success
• For maximum flavor, marinate the pork shank overnight with salt, pepper, crushed garlic, and the white wine to allow the seasonings to penetrate deeply into the meat.
• When roasting, start at a high temperature (around 425°F or 220°C) for the first 30 minutes to achieve a crispy skin, then lower the temperature to 325°F (160°C) for the remainder of the cooking time to ensure the meat stays tender.
• A common mistake is not properly scoring the skin of the pork shank. Make shallow cuts in a crosshatch pattern to help render the fat and create a crispy texture; be careful not to cut too deep into the meat.
Frequently Asked Questions
Can I substitute the pork shank with another cut of meat?
Yes, you can substitute pork shank with pork shoulder or pork leg. Keep in mind that cooking times may vary slightly depending on the cut. Ensure the meat is cooked to a safe internal temperature.
What is the best way to store leftover pernil assado?
Store leftover pernil assado in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage, up to 3 months. To reheat, thaw in the refrigerator overnight and rewarm in the oven or on the stovetop.
What can I do if my pork shank is not crispy after roasting?
If your pork shank is not crispy, you can increase the oven temperature to 425°F (220°C) or use the broil setting for the last 10-15 minutes of roasting. Keep a close eye to avoid burning while achieving that desired crispiness.
Recommended Drink Pairings
- Malbec: This red wine's bold fruit flavors and tannins complement the rich, savory notes of the pork.
- Chardonnay: A lightly oaked Chardonnay offers a nice balance of acidity and creaminess that pairs well with the crispy skin.
- Sparkling Water: The effervescence cleanses the palate, making each bite of the pork feel fresh and vibrant.
- Dark Roast Coffee: The deep, roasted flavors of coffee enhance the savory elements of the dish, creating a satisfying contrast.
- Ginger Ale: The sweetness and spice of ginger ale provide a refreshing counterpoint to the richness of the pork.
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- In a large pot, add water, the white wine, bay leaves, thyme, and finally the pork shank (the meat should be mostly submerged).
- Season with salt and pepper.
- Bring to a simmer and let it cook slowly for about 1 hour and 30 minutes.
- Prepare for Roasting: Preheat your oven to 390°F - 400°F (approx. 200°C).
- Cut the onion into wedges and place them in a roasting pan or baking dish.
- Transfer the boiled pork shank to the roasting pan.
- Drizzle with a little of the broth used for boiling.
- Season everything with salt and a generous drizzle of olive oil.
- Place in the oven for about 1 hour.
Adapted from a Recipe by: Baixo Guadiana
Nutritional Facts (Per Serving)
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