Pernil de Patas de Cerdo [Roasted Pork Hocks]: My Original Recipe with a Puerto Rican Touch

sour orange juice

🥗Healthier: lime juice

💰Cheaper: orange juice + vinegar

Combining orange juice and vinegar mimics the tangy flavor of sour orange.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive while still providing fat for cooking.

adobo seasoning

🥗Healthier: homemade spice blend

💰Cheaper: basic spices

Making your own adobo can reduce costs and control salt.

bay leaves

💰Cheaper: dried thyme

Thyme can provide a similar aromatic quality at a lower cost.

Introduce the dish as a mini pernil using pork hocks instead of pork shoulder or butt.

Marinate the pork hocks for 48 hours before cooking.

Make small cuts on the pork hocks to allow flavors to penetrate.

Prepare a marinade with a generous amount of salt, a couple of cups of vinegar, and turmeric.

Mix the marinade ingredients together.

Take the pork hocks out of the refrigerator and let them sit for about 45 minutes before cooking.

Skewer the pork hocks to keep them elevated in the oven.

Preheat the oven to 350°F (180°C).

Place the skewered pork hocks in an oven pan that is about an inch deep.

Cook the pork hocks in the oven for about one hour, checking for doneness.

Prepare a mixture with half a cup of vinegar, a quarter cup of sunflower oil, and annatto seeds for color and flavor.

Brush the pork hocks with the annatto mixture during cooking for added flavor and texture.

After cooking, let the pork hocks rest for about 7-10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens