Pernil (Roast Pork) and Pasteles: 2 Dominican Christmas Recipes | Chefs At Home | Food & Wine

sour orange juice

💰Cheaper: orange juice + lime juice

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

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective alternative for roasting.

adobo seasoning

💰Cheaper: garlic powder + onion powder + paprika

Homemade mix can replicate adobo flavor at a lower cost.

bay leaves

💰Cheaper: dried thyme

Thyme can provide a similar aromatic quality.

Prick the pork leg to allow fat to release and for the marinade to penetrate.

In a food processor, combine 1/4 cup vinegar, 1/4 cup olive oil, 15 garlic cloves, and 2.5 tablespoons Dominican oregano to make a paste.

Rub the paste all over the pork leg, ensuring it gets into all the slits and pockets.

Let the pork marinate for at least 72 hours.

Grate 2 green plantains, yautia, and kombucha squash to prepare the masa for pasteles.

Mix the grated vegetables with garlic powder, Spanish paprika, onion powder, salt, oregano, pepper, and 1 tablespoon of vanilla oil.

Wrap the masa in banana leaves or parchment paper, placing 4 tablespoons of masa in the center, followed by shredded pork and another 2 tablespoons of masa on top.

Fold the banana leaf or parchment paper around the filling and tie with butcher's twine to secure.

Boil the wrapped pasteles for 1 hour.

Cooking Techniques

Equipment Needed

Spice Level: