It takes about 45–50 minutes’ simmering to make them tender – this will help reduce the cooking time in the oven and minimise some of the fat around the ribs. Skim off any foam that rises to ...
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Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp ... meat inside can be a challenge. In this recipe from our cookbook “ Milk Street 365: The ...