Quantas calorias tem Pernil de Porco na Churrasqueira com Molho de Laranja?

Uma porção de Pernil de Porco na Churrasqueira com Molho de Laranja tem aproximadamente 108 kcal, com 0g de proteína, 21g de carboidratos e 3g de gordura. Valores calculados com base na Tabela TACO (UNICAMP).

Quanto tempo leva para fazer Pernil de Porco na Churrasqueira com Molho de Laranja?

O tempo total de preparo é de 780 minutos, sendo 180 minutos de preparação e 600 minutos de cozimento.

Quantas porções rende Pernil de Porco na Churrasqueira com Molho de Laranja?

Esta receita rende 10 porções.

Pernil de Porco na Churrasqueira com Molho de Laranja é difícil de fazer?

Esta receita é de dificuldade média. Requer alguma experiência, mas seguindo o passo a passo fica fácil.

Posso modificar os ingredientes de Pernil de Porco na Churrasqueira com Molho de Laranja?

Sim! Alguns ingredientes são opcionais e marcados como tal na lista. Os ingredientes opcionais incluem: Pimenta calabresa.

Barbecue Pork Leg Roast with Orange Sauce

Name: Barbecue Pork Leg Roast with Orange Sauce
Prep time: 3 h
Cook time: 10 h
Total time: 13 h
Yield: 10 porções
Cuisine: brasileira
Ingredients: Pernil suíno desossado; Lemon pepper; Sal de parrilla; Pimenta do reino; pedaços de Lenha; 3 laranjas (para suco) de Suco de laranja; 250 ml de Mel; 2.5 colheres de sopa de Manteiga; Pimenta calabresa (opcional)

🇧🇷 Netão Bom Beef

YouTube

Recipe for boneless pork leg, seasoned and roasted on the barbecue with wood chips for smokiness, finished with a sweet and sour orange sauce.

Recipe Video

Ingredients

Carne

Boneless pork leg roast

Tempero Seco

Lemon pepper
Grilling salt (coarse salt)
Black pepper

Churrasco

pieces de Wood chips

Molho

3oranges (for juicing) de Orange juice
250ml de Honey
2,5tablespoons de Butter
Crushed red pepper flakes opcional

Instructions

perfuração

Completely pierce the pork leg all over its surface to allow the seasonings to penetrate, ensuring that the knife does not reach the meat.

5min

Dica: Piercing prevents the meat from drying out and allows the seasoning to penetrate.

temperar

Generously season the pork leg with lemon pepper, grilling salt, and black pepper, massaging well to incorporate the seasonings into the holes.

5min

Dica: Don't be afraid to use plenty of seasoning, as it is a large cut of meat.

cortar

On the fatty side, make shallow diamond-shaped cuts, without cutting into the meat, to help the fat render and absorb more flavor.

3min

Dica: The diamond scoring improves presentation and flavor distribution.

marinar

Apply more grilling salt, black pepper, and a little lemon pepper over the scored fat and refrigerate the pork leg for two hours.

120min

Dica: The resting time in the refrigerator allows the seasoning to set into the meat.

assar

Prepare the grill with very low heat embers, positioning the grate very high. Add wood chips to the embers to infuse the meat with aroma.

10min

Dica: The added wood chips will release flavorful smoke, enhancing the aroma of the pork leg.

grelhar

Roast the pork leg over low embers for approximately 5 hours, turning the meat every 12 to 14 seconds of exposure to intense heat (timing measured by holding your hand near the heat source).

300min

Dica: Cooking time should be adjusted based on weight; if using an oven, roast at 265ºF (130ºC) for about 1 hour per pound (and wrap in aluminum foil).

cozinhar

While the pork leg roasts, prepare the sweet and sour sauce: heat the orange juice, honey, and butter. Add a generous portion of lemon pepper, mixing well until it simmers and reduces slightly.

10min

Dica: Only add salt and black pepper to the sauce at the final stage, as the salt content in the lemon pepper can vary.

pincelar

During the last hour of cooking (or after about 4 hours on the grill), begin brushing the pork leg with the orange sauce with every turn.

60min

Dica: For a conventional oven, remove the aluminum foil in the last hour to develop a crust and brush on the sauce.

assar

In the final minutes, place more wood chips and charcoal closer to the skin of the pork leg to brown it and prevent the rind from becoming rubbery.

10min

Dica: The goal is to give the crust a final touch of color without excessively burning the already cooked meat.

servir

Remove the pork leg from the heat, slice, and serve, pouring extra sauce over the slices.