La Cocina Encendía: Episodio 2

Beasley Digital

4/17/2025

Transcript

00:00Well, welcome to another episode of The Cocina Incendida!

00:04Hello!

00:06Hello!

00:08Here is the MasterChef, well, the assistant in this case.

00:12Today I am going to show you how to prepare a small pernil for 4, 5, 6 people.

00:17It's Gary Yaya!

00:19Yes, Gary Yaya!

00:20But it's going to be delicious.

00:22Ok, let's quickly show you the things you need.

00:25This pernil is very cheap, this cost about $10 in Publix.

00:28And you can get it even more cheap, it's worth $7.

00:32You'll need the next thing.

00:35Apart from the pernil, this is the Bustin Butt Bros, they say Bustin Butt.

00:41No compres the picnic, the picnic is the palette.

00:44That's it!

00:46It's a little bit more hard.

00:48You'll need a freezer bag, 2 gallons.

00:52Freezer bag of 2 gallons.

00:54So, I love it.

00:55If you want to make a small the ojo, you can get a small ajo.

00:58If you want a small ajo, you can buy a fresh peel garlic.

01:01It's very good.

01:02You have half a buy of this and it's finished.

01:05A little bit of vinegar on this side.

01:07I like it!

01:09and a little bit of salt, a little bit of salt, right?

01:13Look, this is the pepper.

01:15This is the pepper.

01:17Pepper, tell me.

01:19Pepper.

01:21And then here is a little olive oil

01:23and a blender.

01:25And I'm going to show you what we're going to do with all this.

01:27Okay, we're going to fill the blender

01:29or the jar of water with three cups of water.

01:33Okay, three cups of water.

01:35Now we're going to take the ajo.

01:37I'm going to put it in the bowl.

01:39I'm going to put it in the bowl.

01:41Okay, we're going to put it in the bowl.

01:43Okay, we're going to put it in the bowl.

01:45Okay, now three cups of water

01:49of the big tablespoon of salt.

01:51Okay, look how it is.

01:53One.

01:57Two.

01:59And three.

02:01Now, one cup of vinegar.

02:03One cup of water.

02:05One.

02:07Water.

02:08And now we're going to add two cups of salt.

02:11One.

02:13One.

02:14And two.

02:15Okay.

02:16Okay, this part I left for the end

02:18because no everyone likes the pepper.

02:20Pepper!

02:22So, we're going to add half a cup of pepper.

02:24It's a your taste.

02:25If you like the pepper, if you like it,

02:27if you like it, no.

02:28Okay, here it goes.

02:29There it is.

02:30A lot of people like to add the oregano

02:32as part of the mojo.

02:34A me me like it.

02:35But this is something optional.

02:37Okay?

02:38It's not part of the official recipe.

02:39It's optional.

02:40In this case, we're going to add a little oregano.

02:42Look, Pipa.

02:43A little more.

02:44A little more.

02:45A little more.

02:46A little more.

02:47A little more.

02:48A little more.

02:49A little more.

02:50Ah!

02:51Y ahora viene la parte de la batidora.

02:52Dale, Pipa.

02:53Arranca.

02:59Vamos a echarle el mojo ahora.

03:01A la vez que pezas el pernil en la bolsa de dos galones

03:06Y ya tienes el mojo ya batido y todo hecho.

03:09Lo que vas a hacer es, Pipa.

03:10Are you ready?

03:11¿Vamos echárselo?

03:12Are you ready?

03:13Here we go.

03:14Le echas el mojo adentro la bolsa.

03:16No!

03:18I recommend you take the air to the bag.

03:22And now we give a little massage.

03:27Come on, come on.

03:29We're going to give a little massage.

03:31Masajito.

03:33Masajito.

03:34Masajito.

03:35Masajito.

03:36Suave, suave.

03:39Masajito.

03:41Masajito.

03:42Masajito.

03:44Masajito, bien rico.

03:46Entonces, esto lo vamos a meter en el refrigerador un día, hasta mañana.

03:51Y cada vez que tú entres a la nevera, a la hielera, para sacar una cervecita.

03:57Oye, chicos, ¿qué pasa?

03:59Una cervecita, un refresco.

04:01Oye, ya, ya, chicos.

04:03Entonces le das un poquito más de masaje y lo vas mirando.

04:06Ya, chicos.

04:08Bueno, ya es el otro día.

04:10Y como pueden ver, ya el lechón está ready to go.

04:13Vamos a poner el horno a 295 grados.

04:18Y lo vamos a meter ahí en el horno también.

04:22Para que no se te haga un sancocho, asegura de sacarle la mayoría del mojo.

04:26Ve que queda muy poquito mojo aquí.

04:28Porque esto va a soltar mucho jugo y mucho sabor y todo eso.

04:33Ya aquí lo tenemos puesto a 295.

04:35Y vamos a cocinar este lechoncito, este pernil, 5 horas sin taparlo.

04:40Hay personas que sí le gustan taparlo primero por la mitad del tiempo y la otra mitad lo destapan.

04:47Nosotros lo vamos a hacer a una candela más lenta.

04:49A 295 destapado.

04:51Y vamos a buscar que se ponga un poco crujiente por afuera.

04:55Ok, llevamos casi 5 horas a 285.

05:00Ahora para los últimos 20 minutos voy a subir la temperatura a 405, 405 grados.

05:06Para que se ponga bien, bien, bien crujiente.

05:08Pero ya estamos casi ahí, casi, casi ahí.

05:10Bueno, y aquí tenemos el producto final.

05:13Fíjate, lo puse al final los últimos 20 minutos a 405 grados.

05:17Lechon.

05:18Lechon muy sabroso.

05:19Pero lo puse solamente 5 minutos en vez de los 20 completos.

05:23Así que en total se cocinó 4 horas con 45 minutos.

05:27Y mira cómo está esto.

05:28Para que vean aquí, aquí ya pueden ver cómo quedó el lechoncito.

05:31¡No!

05:32¡No!

05:37¡Guau!

05:38¡Perfecto!

05:44¡Guau!

La Cocina Encendía: Episodio 2

Category

Transcript

Recommended