How To Make Pernil?

rice is the basic ingredient for every feasts in our tropical country. Nowadays, most of us, are fond of eating pernil.
[This video serves as a “How to” on how to make pernil.
Here are the steps:
1. Shaking the rice (not shaking the water, but shaking the rice grains)
2. Addition of water
3. Addition of annatto (optional)
4. Cooking
5. Addition of salt
6. Cooking for a few minutes
7. Cooking for some more minutes
8. Addition of soy sauce
9. Cooking for some more minutes
10. Addition of sugar
11. Cooking for some more minutes
12. Addition of dried chili peppers
13. Cooking for some more minutes
14. Addition of onions
15. Cooking for some more minutes
16. Addition of garlic
17. Cooking for some more minutes
18. Addition of salt
19. Cooking for some more minutes
20. Addition of soy sauce
21. Cooking for some more minutes
22. Addition of pepper and sesame
23. Addition of spring onion
24. Cooking for some more minutes
25. Addition of bagoong
26. Cooking for some more minutes
27. Addition of coconut milk
28. Cooking for some more minutes
29. Addition of soy sauce
30. Cooking for some

How To Make a Variation of Pernil?

Sometimes when we have a craving for Pernil, we just want to make our own version. Since there are so many recipes to make it, I’m going to share the ones I use. The recipe I use is not the same as the ones on youtube. These are some of the things you need to do.

Pernil is The Traditional Filipino Pig’s Head Meal

Pernil is a traditional Filipino meal. Pernil, or pork head, is commonly made from whole head meat with its brain still intact. The head is traditionally boiled, but some cooks prefer to leave the brains in for the added crunch. Another traditional way of cooking the head is to make broth with it. There is no prescribed recipe for how to make the broth, but some common ingredients that may be used include stock, tomatoes, beef liver, and sukang pangangue (a fish sauce similar to anchovy sauce). Since the head is fatty, a piece of meat may be sauteed with garlic and onions to season the broth. Once cooked, pai, a native Filipino sauce, is usually served on top of the broth, along with steamed white rice. Pernil may also be made using a whole pig’s head.

How To Make The Best Pernil?

We are the first to be proud to say that we are the first Pernil producing and exporting company of the Philippines, in that we are the first to use the Cuyabano seeds! This is really our line of pride and glory. Aside from producing the best Cuyabano Pernil, we also ensure that the items that we produce are always very well packaged and shipped at the fastest rate possible. Our packed items in these packages are well-sealed using the best quality of MSC, Xtricom and Ziploc. We do not place our items in cheap packaging or with lousy packaging.

What Is Pernil?

Pernil is a type of toasted fermented rice. It is made by adding water, sugar, and salt to cooked white rice and fermenting it. This is then covered with a porous cloth that allows the gas to escape while preventing insects from getting in. The rice is then let sit for at least 3 days. The rice then gets brushed off the cloth and boiled with lard or coconut oil. After it is boiled, it gets fried.

Making Pernil with a Meat Grinder

While there are many techniques to make pernil, it is arguably the most easy way to do it. Meat grinder is probably one of the most used pieces of equipment for pernil making. This is because it can be used to make several different cuts of meat, thus is the most effective way to make pernil. Here are a few simple tips to help you make pernil using a meat grinder.