Pernil
1 kg de pernil em pedaços, limpo
1/2 colher (sopa) de alho picado
1 xícara (chá) de cebola picada
3 colheres (sopa) de salsa picada
Suco de 1 limão
1 cubo de caldo de legumes
1/2 colher (sopa) de orégano
2 folhas de louro
Pimenta-do-reino a gosto
1/2 colher (sopa) de colorau
1/2 pimentão vermelho picado
Tempero pronto tipo alho e sal, a gosto
4 colheres (sopa) de Óleo de Soja Soya para untar
Acompanhamento
1/2 pimentão vermelho em rodelas
1 cebola em rodelas
3 batatas-doces pre-cozidas
1 1/2 xícara (chá) de Óleo de Soja Soya para fritar
Wash the shank, pat dry and place in a bowl. Add all the spices, spreading them well over the meat. Cover with cling film and put in the fridge to marinate for 4 hours. Grease a baking dish with Soya Soya Oil, place the shank, cover with aluminum foil and bake in a preheated oven at 180 °C for 1 hour. Remove the foil, add the sliced peppers and onions and leave in the oven for another 30 minutes, or until the shank is golden brown.
Cut the sweet potatoes into slices and fry them in very hot Soya Oil until golden brown. Place the potatoes between the pieces of roast ham and serve with white rice and a green salad.
Preparation time: 2h05 (+ 4h marinating)
