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Pernil Asado: Brazilian Roast Shank

Did You Know?
August is significant in the world of folklore. William John Thomas, a scholar, designated August 22, 1843, as a day of remembrance for folklore. He coined the term “folklore” from two English words, which translates to “People’s Research”. It reflects the cultural practices that evolve from the common behaviors of civilizations.

In Brazil, the significance of August 22 was established in 1965. From the northern tip to the southern tail, Brazilian folklore and its practices enrich the country.

Today, dive into the flavors of Southeast Region of Brazil with this traditional dish.

Pernil Asado (Roast Shank)


  • 1 kg ham with skin and bones
  • 2 tablespoons salt
  • 1 chopped red chili pepper
  • 4 cloves of garlic
  • 2 medium chopped onions
  • 2 bay leaves
  • 1 tablespoon paprika
  • 1 liter dry white wine


  1. Marination: Begin by cleaning the pork shank and patting it dry. Use a sharp knife to make deep vertical incisions, moving from the skin to the bone. Place the shank in a container suitable for refrigeration. Evenly sprinkle all the seasonings over the shank and ensure it’s well-coated. Allow it to marinate in the refrigerator for at least 12 hours.
  2. Pre-roasting: After marination, drain the shank but retain the seasoning mixture. Position the shank in a baking dish. Cover it with aluminum foil and roast in a pre-heated oven at 200°C (392°F) for 1 hour.
  3. Final roasting: After the first hour, remove the shank and coat it with the saved seasoning mixture. Reseal using aluminum foil and return to the oven. Continue to roast until the shank is fully cooked through and golden brown.
  4. Serving: Once roasted, slice the shank and serve it drizzled with the rich sauce formed in the baking dish.

Savor the rich flavors and cultural heritage of Brazil with this delectable roast shank dish, a testament to the nation’s vibrant folklore and culinary traditions. Enjoy!

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