{"id":32549,"date":"2022-11-13T20:33:18","date_gmt":"2022-11-13T20:33:18","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=32549"},"modified":"2022-11-13T23:05:58","modified_gmt":"2022-11-13T23:05:58","slug":"belquis-dominican-pernil-with-sazon","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/belquis-dominican-pernil-with-sazon\/","title":{"rendered":"Pernil dominicano con saz\u00f3n de Belqui"},"content":{"rendered":"\n

This Dominican pernil is boldly flavored, overnight-marinated, and family-famous in the Arizona home of Belqui Millili-Ortiz<\/a>, one of our favorite Dominican homecooks and the host of Belqui\u2019s Twist<\/a> food blog.  \u201dPernil is a classic dish in Dominican households, says Belqui, who grew up in both the D.R. and New York\u2019s Washington Heights, a Dominican community where she was surrounded by friends, family and lots of cooking.<\/p>\n\n\n\n

The dish is also one of her forever-favorites, says Belqui. She makes this flavorful roast for special occasions, summer cookouts, and \u201devery couple of months, for no reason other than I love it.\u201d To watch Belqui make this recipe step-by-step, check out her pernil master class in this video<\/a>.<\/p>\n\n\n

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Dominican sazon is the DR\u2019s essential cooking base and a first cousin to Puerto Rico’s sofrito<\/a>.<\/figcaption><\/figure>\n<\/div>\n\n\n

The secret to a great pernil, says Belqui, is marinating it in Dominican saz\u00f3n<\/a>, the cooking base that is a first cousin to Puerto Rican sofrito <\/a>and just as essential to the cocina Dominicana. Bright-tasting and aromatic, sazon is the \u201cthe holy grail\u201d of her country\u2019s cuisine, explains Belqui, who makes hers with multi-colored bell peppers, a ton of garlic, onion, adobo seasoning, lime juice and soy sauce. Belqui keeps a sazon container in her fridge, freezing the rest in ice cube trays or small zip bags to make sure she is always stocked.<\/p>\n\n\n

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Belqui’s Dominican pernil slow-roasts for about 5 hours, crisping up deliciosamente.<\/figcaption><\/figure>\n<\/div>\n\n\n

When she makes pernil, Belqui likes to use pork butt, which despite its name, comes from the shoulder<\/em> of the pork. \u201dToday, I went with a 7-pound pork butt for this recipe, for its tenderness,\u201d says Belqui, \u201dbut you can use other parts of the pork. They will crisp up, just as well. There is no wrong cut to pick. And remember, make sure to set aside enough time for the pernil to soak in all the juices of the Dominican seasoning. Be sure to let it marinade overnight, at least, and a full 24 hours is better.\u201d<\/p>\n\n\n

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Belqui shreds her pernil and serves it with rice and black beans<\/a>, a classic Dominican combo.<\/figcaption><\/figure>\n<\/div>\n\n\n

Another bonus of this delicioso pernil: it feeds a crowd\u2014a big one, says Belqui. \u201dThe amount that you can render from this recipe is shocking, and the leftovers can be used in so many amazingly delicious ways.\u201d She lists sandwiches, empanadas<\/a>, casseroles, and so many more memorably good ways.<\/p>\n\n\n\n

She gets it, she says. It may look like a lot of ingredients, but don’t skip making Dominican sazon from scratch, says Belqui. \u201dJust throw them all in the blender and you are good to go. It\u2019s actually pretty easy,\u201d she says. It\u2019s worth the effort and makes all the difference in this dish. <\/p>\n\n\n\n

\u201dYou are going to love, love, love this pernil,\u201d says Belqui.<\/p>\n\n\n\n

For more of Belqui’s family-famous Dominican recipes, try her arepitas de yuca<\/a>, queso fundido with chorizo<\/a> (perfect for Sunday game days!), beef picadillo ragu<\/a> and many more here<\/a>.<\/p>\n\n\n\n

Ready to Make Belqui\u2019s Family-Famous Dominican Pernil? <\/h2>\n\n\n
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\n\t \n\t \t\n \n <\/svg>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\t\t\t\t<\/figcaption>\n\t\t\t<\/figure>\n\t\t<\/div>\n\t\t\t\t
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Belqui\u2019s Dominican Pernil with Sazon<\/h2>\n\n
\n \t\t \t\t\tRecipe by Belqui Ortiz-Millili<\/span>\n \t\t\n
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