Authentic home cooking from Chile, with US measurements. 
Jon's Roast Pork Leg (Pernil Asado)
There's nothing better in winter than slowly roasting a pork leg in the oven for hours. The whole house fills with the delicious aroma of roast pork. You can't wait for it to finish cooking so you can dig in.
Jon's Roast Pork Leg (Pernil Asado)
There's nothing better in winter than slowly roasting a pork leg in the oven for hours. The whole house fills with the delicious aroma of roast pork. You can't wait for it to finish cooking so you can dig in.
Open in Cookpad AppSteps
- 1
Blend all the adobo ingredients together.
Pat the pork leg dry with paper towels.
Score the pork skin in a crosshatch pattern, being careful not to cut into the meat.
- 2
Use a knife sharpener or similar tool to make holes in the meat, insert a funnel, and fill the holes with the adobo mixture.
Rub the outside of the pork leg with the adobo, making sure to push seasoning into the cuts in the skin.
Marinate the pork leg in the refrigerator for one day.
- 3
Preheat the oven to 300°F (149°C).
Pour the broth into a roasting pan, place a rack on top, and set the pork leg skin-side down on the rack. After 3 hours, flip the pork so the skin is facing up and continue cooking.
- 4
At the end, broil the pork to crisp up the skin.
Roast the pork leg slowly for about 6 hours.
The longer you cook it, the more tender it will be. - 5
Strain the pan juices into a narrow pitcher. Let the fat rise to the top and skim it off with a small ladle. Serve the juices with the pork.
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