El Mejor Jamon Del Pais Peruano Peruvian Country Ham Recipes

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.

EL MEJOR JAMON DEL PAIS PERUANO (PERUVIAN COUNTRY HAM)

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.