When the pork has cooked, remove it from the oven and carefully cut off the skin and fat in one piece. Wrap the meat tightly in a double layer of foil and leave on a plate in a warm place until ...
Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with ...
Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with ...
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