Pound with the pestle to form a smooth paste. Using a sharp, slender knife, pull back the skin of the pork with one hand while cutting horizontally into the fat between the skin and meat to remove the ...

Using a sharp, slender knife, pull back the skin of the pork with one hand while cutting horizontally into the fat between the skin and meat to remove the skin in a single piece, leaving it ...

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with adobo, a garlicky, oregano-spiced marinade. The name is a combination ...