Pierna De Puerco Recipe
Recipe information
Make Pierna De Puerco in just 1h 30m. A delicious dish from the Port of Acapulco. Very lean pork loin marinated in a blend of spices, cooked on a grill then served on a bed of sauteéd onions, fresh jalapeños and Mexican potatoes. Served with rice, whole beans, guacamole, sour cream and tortillas.
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Ingredients
Main Ingredients
Cooking Instructions
1. Marinate the Pork
In a bowl, mix garlic powder, cumin, paprika, chili powder, salt, black pepper, and olive oil to create a marinade. Rub the marinade onto the pork loin and let it marinate for at least 1 hour in the refrigerator.
2. Prepare the Vegetables
While the pork is marinating, slice the onions and jalapeños. Chop the Mexican potatoes into small cubes.
3. Cook the Pork
Preheat the grill to medium-high heat. Grill the marinated pork loin for about 6-8 minutes per side or until the internal temperature reaches 145°F (63°C). Let it rest for 5 minutes before slicing.
4. Sauté the Onions and Jalapeños
In a skillet, heat a tablespoon of olive oil over medium heat. Add the sliced onions and jalapeños, and sauté until the onions are translucent and the jalapeños are tender.
5. Cook the Potatoes
In a separate pot, boil the cubed Mexican potatoes until tender, about 10-12 minutes. Drain and set aside.
6. Prepare the Rice and Beans
Cook rice according to package instructions. Heat whole beans on the stove until warm.
7. Serve
On a serving plate, place a bed of sautéed onions and jalapeños. Top with sliced pork loin and arrange the boiled potatoes on the side. Serve with rice, whole beans, guacamole, sour cream, and warm tortillas.
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