Pernil Recipe
Braised Pork Shank, Dressed With Argentinian Passion Fruit Chimichurri, Coconut Rice/Beans & Maduros, Guasacaca Sauce
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Ingredients
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Pernil (Braised Pork Shank)
Argentinian Passion Fruit Chimichurri
Coconut Rice and Beans
Maduros (Fried Ripe Plantains)
Guasacaca Sauce
Method
Pernil Preparation
- 1
Marinate the Pork
In a large bowl, combine minced garlic, olive oil, oregano, cumin, salt, black pepper, and white vinegar. Rub the mixture all over the pork shank and let it marinate for at least 4 hours, preferably overnight in the refrigerator.
- 2
Chimichurri Preparation
- 3
Make Chimichurri
In a food processor, combine parsley, cilantro, garlic, red pepper flakes, olive oil, passion fruit pulp, lemon juice, and salt. Blend until smooth and adjust seasoning if necessary. Set aside.
Coconut Rice and Beans Preparation
- 4
Cook Rice and Beans
In a pot, combine coconut milk, rice, black beans, minced garlic, salt, and water. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes or until rice is cooked and liquid is absorbed.
Maduros Preparation
- 5
Fry Plantains
Peel the plantains and slice them diagonally. Heat vegetable oil in a skillet over medium heat. Fry the plantain slices until golden brown on both sides, about 3-4 minutes each side. Drain on paper towels.
