El Mejor Jamon del Pais Peruano (Peruvian Country Ham)

Submitted by Carlos at Food.com

"This is my own recipe for jamón del país (Peruvian-style country ham). Most restaurants in the US make a version that is too dry because they don't take into consideration that pork is leaner in the US than it is in Peru. This recipe remedies that, so it makes the moistest jamón del país you'll have outside of Peru. Keep in mind that it will be 3 days before the jamón is ready to slice. I cook it sous vide because that is the best way to cook lean pork and ensure that it is tender and juicy. If you do not have an immersion circulator, you can poach the pork in a flavorful stock (which is traditional but more difficult) until it reaches an internal temperature of 160 Degrees."

 

• Ready In: 74hrs
• Ingredients: 13
• Yields: 24 ounces
• Serves: 12

ingredients

• 3 lbs pork loin
• 2 liters water
• 1⁄2 cup salt
• 2 tablespoons sugar
• 1 teaspoon msg
• 1 teaspoon black pepper
• 1⁄2 teaspoon ground oregano
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 tablespoon lard
• 1 tablespoon garlic paste
• 3 ounces ground aji panca chiles without seeds
• 1 cup achiote oil

directions

1. Butterfly your pork loin lengthwise in a tri fold. In a large bowl or other container, mix together 2 liters water, 1/2 cup salt, 2 T sugar, and 1 t MSG. Add pork loin. Cover and let brine overnight in the refrigerator.
2. The next day, remove the pork loin from the brine. Pat it dry and set aside. In a bowl, combine the black pepper, oregano, turmeric, cumin, lard, garlic paste, and the ground aji panca to form a paste. Rub the paste evenly all over the butterflied pork loin.
3. Now roll the pork loin up like a jelly roll, making sure it is tight. Tie it tightly together using kitchen string. Alternatively, you can also use butcher's netting, which is preferable and will make a tighter, more attractive ham.
4. Place the Pork roll in a vacuum seal bag. Use a vacuum sealer to remove all the air and seal tight. Refrigerate overnight or up to 48 hours.
5. The next day, set an immersion circulator in a large container of water and set the temperature to 160 Degrees F. Meanwhile, let the pork loin warm up just a bit on the counter. When the immersion circulator comes to temperature, drop in your vacuum sealed pork loin and cook for 2 hours.
6. Once 2 hours have passed, remove the bag from the container of water. Let it rest for a few minutes until it is cool enough to handle. Open the bag and remove the pork. Reserve any juices if you want. Pat dry and wipe off any scum or blood. Set aside.
7. Meanwhile heat up the achiote oil (1 cup of vegetable oil heated up with 1 T achiote seeds over medium heat until oil is deep red; strain and reserve) until just too hot to touch. Sear your pork loin on all sides so that it gets a nice golden orange color on it. Immediately remove the pork roll, wrap in plastic wrap tightly and then another layer of foil. Cool to room temperature and then place in the refrigerator to cool overnight. The next day it is ready to slice and eat.