JAMóN DEL PAíS: PERUVIAN COUNTRY HAM
Steps:
- Place the olive oil in a large skillet over medium-high Brown the roast on all sides.
- Transfer the roast into a large cooking pot and cover with the chicken stock (adding water if necessary to cover the meat completely).
- Cut the onion into quarters and add to the pot, along with the bay leaf.
- Bring the liquid to a boil and simmer over low heat, covered, until the meat is cooked through and tender, about 1 1/2 hours depending on the size. When you cut into the meat, the juices should run clear.
- Remove the meat from the pot and place it in a roasting pan. Reserve 2 cups of the cooking liquid. Preheat the oven to 350 degrees.
- Mix the aji panca paste, salt, vinegar, minced garlic, cumin, turmeric, and Sazón Goya together in a small bowl. (If you can't find jarred aji panca paste, you can also use dried aji panca peppers to make your own: soak the dried peppers briefly in very hot water, then process them in a blender or food processor with some vegetable oil to make a paste).
- Spread the aji pepper and garlic mixture onto the pork, turning it to cover all sides. Make several deep slits in the meat to help introduce the seasoning. Add the reserved cooking liquid to the roasting pan.
- Roast the meat in the oven until heated through, turning the meat over once, for a total time of about 30-45 minutes.
- Let cool, slice thinly, and serve with salsa criolla.
Nutrition Facts : Calories 246 kcal, Carbohydrate 8 g, Cholesterol 59 mg, Fiber 1 g, Protein 24 g, SaturatedFat 4 g, Sodium 498 mg, Fat 13 g, ServingSize Serves 8-10 (serves 8-10), UnsaturatedFat 8 g
EL MEJOR JAMON DEL PAIS PERUANO (PERUVIAN COUNTRY HAM)
This is my own recipe for jamón del país (Peruvian-style country ham). Most restaurants in the US make a version that is too dry because they don't take into consideration that pork is leaner in the US than it is in Peru. This recipe remedies that, so it makes the moistest jamón del país you'll have outside of Peru. Keep in mind that it will be 3 days before the jamón is ready to slice. I cook it sous vide because that is the best way to cook lean pork and ensure that it is tender and juicy. If you do not have an immersion circulator, you can poach the pork in a flavorful stock (which is traditional but more difficult) until it reaches an internal temperature of 160 Degrees.
Provided by Carlos at Food.com
Categories Ham
Time P3DT2h
Yield 24 ounces, 12 serving(s)
Number Of Ingredients 13
Steps:
- Butterfly your pork loin lengthwise in a tri fold. In a large bowl or other container, mix together 2 liters water, 1/2 cup salt, 2 T sugar, and 1 t MSG. Add pork loin. Cover and let brine overnight in the refrigerator.
- The next day, remove the pork loin from the brine. Pat it dry and set aside. In a bowl, combine the black pepper, oregano, turmeric, cumin, lard, garlic paste, and the ground aji panca to form a paste. Rub the paste evenly all over the butterflied pork loin.
- Now roll the pork loin up like a jelly roll, making sure it is tight. Tie it tightly together using kitchen string. Alternatively, you can also use butcher's netting, which is preferable and will make a tighter, more attractive ham.
- Place the Pork roll in a vacuum seal bag. Use a vacuum sealer to remove all the air and seal tight. Refrigerate overnight or up to 48 hours.
- The next day, set an immersion circulator in a large container of water and set the temperature to 160 Degrees F. Meanwhile, let the pork loin warm up just a bit on the counter. When the immersion circulator comes to temperature, drop in your vacuum sealed pork loin and cook for 2 hours.
- Once 2 hours have passed, remove the bag from the container of water. Let it rest for a few minutes until it is cool enough to handle. Open the bag and remove the pork. Reserve any juices if you want. Pat dry and wipe off any scum or blood. Set aside.
- Meanwhile heat up the achiote oil (1 cup of vegetable oil heated up with 1 T achiote seeds over medium heat until oil is deep red; strain and reserve) until just too hot to touch. Sear your pork loin on all sides so that it gets a nice golden orange color on it. Immediately remove the pork roll, wrap in plastic wrap tightly and then another layer of foil. Cool to room temperature and then place in the refrigerator to cool overnight. The next day it is ready to slice and eat.
Nutrition Facts : Calories 260.1, Fat 17, SaturatedFat 5.9, Cholesterol 69, Sodium 4768.8, Carbohydrate 2.7, Fiber 0.1, Sugar 2.1, Protein 22.7
LOMO SALTADO (BEEF AND POTATOES PERUVIAN STYLE)
Make and share this Lomo Saltado (Beef and Potatoes Peruvian Style) recipe from Food.com.
Provided by Member 610488
Categories Meat
Time 30m
Yield 1 serving(s)
Number Of Ingredients 13
Steps:
- Cut the steak in pieces 1/4x2 inches in length. Season the steak with salt, pepper and garlic, to taste.
- Add 1/8 cup of vegetable oil to a medium skillet over medium heat. Once the oil is hot, add the rib-eye. After the meat has browned, add the onions along with the bell pepper and cook until they soften. Add the tomato, vinegar and the soy sauce. Pour in the beer and simmer until the vegetables are cooked through. Remove the beef mixture to a serving plate and top with the fries. Garnish with parsley and serve with white rice.
SPANISH TOMATO BREAD WITH JAMóN SERRANO
These tasty tapas snacks are ready in just 5 minutes, the perfect accompaniment for a drinks, tapas or summer cocktail party. Jamón serrano is a Spanish ham & similar to prosciutto - which you could use instead. Try to use sun ripened (not cold frame) tomatoes - they really make a huge difference to this recipe! This recipe serves 10 to 12 people, with other accompaniments on offer.
Provided by French Tart
Categories Lunch/Snacks
Time 5m
Yield 20-24 Slices, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Mix together the chopped tomatoes, garlic clove/s, olive oil, salt and pepper.
- Keep the mixture in the fridge until needed.
- To serve, toast the slices of baguette. Spoon a little tomato topping on to each piece of toast.
- Tear the slices of jamón serrano into pieces and put one piece on each slice of bread.
- Arrange on a large attractive plate, sprinkle with chopped basil or flat leaf parsley and eat!
HOW TO COOK A COUNTRY HAM
For those of you that don't know, a country ham is cured with salt. it needs no refrigeration until after all the cooking is done, but you have to cook it a certain way or the whole ham will be ruined. It takes a little time, but it's sure worth it. There is nothing like a country ham. I like to slice it and eat it on biscuits. PLEASE FOLLOW THE DIRECTIONS TO THE TEE--THE SALT MUST BE EXTRATED FROM THE MEAT OR IT WILL TASTE HORRIBLE.
Provided by southern chef in lo
Categories Ham
Time P2DT5h
Yield 25 serving(s)
Number Of Ingredients 4
Steps:
- Scrub ham thoroughly with a stiff brush.
- Place ham in large pot or pan--even a cooler will work. Cover it completely with water and allow to soak for 24 hours, (discard water).
- Preheat oven to 325°F.
- Put ham in large roaster fat side up and again cover completely with water. place in oven on lowest shelf and bake for 2 hours. Turn ham to other side and cook another 2 hours. It takes 4 to 41/2 hours in all or 15 to 18 minutes per pound for a good tender ham.
- Remove ham from oven, but leave in water overnight (do NOT refrigerate).
- The next day preheat oven to 425°F.
- Remove and discard ham skin. Sprinkle fat with ground cloves.
- Combine sugar with enough vinegar to make a paste and brush on ham. Bake for 20 to 30 minutes; let rest for 1 hour out of the oven, then slice and serve.
ANTICUCHO DE CORAZON
Beef heart anticuchos (Peruvian-style brochettes). Preparation time is estimated since I have never made these yet. Recipe taken from The Art of Peruvian Cuisine, by Tony Custer.
Provided by Wendy H.
Categories Beef Organ Meats
Time 36m
Yield 4 brochettes, 1-2 serving(s)
Number Of Ingredients 10
Steps:
- Aji panca:.
- Stem and devein the ajies (keep some veins for a very spicy paste).
- Toast in dry skillet over high heat for a few minutes, then blanche.
- Blanche 1, 2, or 3 times (in a change of water each time) for more or less spiciness. Spiciness reduces with each blanching.
- Process ajies in a blender or food processor with a steel blade, with just enough water and oil to make a thick paste.
- Push the mixture through a fine sieve.
- Discard any remaining skin and veins.
- Yield: 1 cup.
- Marinade:.
- Mix all ingredients.
- Assembly:.
- Remove all skin and sinews from the heart.
- Cut meat into large bits-sized pieces.
- Place 3-4 pieces onto bamboo skewers, and marinade overnight.
- When ready to prepare, remove from marinade and sprinkle with salt.
- Barbecue for about 3 minutes per side over very high heat. Baste with extra oil and remaining marinade as necessary.
- Serve immediately.
Nutrition Facts : Calories 271.8, Fat 28.3, SaturatedFat 3.7, Sodium 2.4, Carbohydrate 0.1, Sugar 0.1
QUINOA SOUP (PERUVIAN STYLE)
I was born with my grandma preparing this soup up in the mountains of Peru. The other day I decided to re-created and give my grandma's recipe a little bit of modern taste and lower calories. This soup is excellent for vegetarian people and for people that love quinoa.
Provided by greuschle
Categories Peruvian
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium pot, on medium heat, toss the olive oil, garlic and the onions and cover until the onion looks soft (approx. 2 minutes, stirring the ingredients if they seemed to be burning).
- Add the quinoa and stir (30 seconds)
- Add the 6 cups of water, the cumin, the annatto, the parsley and salt to taste, mix the ingredients and bring to boil. When the soup is boiling turn down the temperature a little bit. Let boil for about 20 minutes.
- Add the tomato sauce and the tofu. Taste if you need to add more salt. Let it boil for 15 more minutes.
- Lower the temperature to low and let it boil for 10 more minutes.
- Add the milk or soy milk and turn off the stove. Stir the soup until the milk has mixed with the rest of the ingredients. Add more parsley if you want.
- Enjoy!
- My grandma used fresh cheese or "Mexican Cheese" instead of tofu.
Nutrition Facts : Calories 360.3, Fat 11, SaturatedFat 4.2, Cholesterol 20.5, Sodium 290.7, Carbohydrate 55.1, Fiber 3, Sugar 34.7, Protein 12.7
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