Ever come across 'PP' on a restaurant menu and wondered what it meant? You're not alone. In the culinary world, letters and abbreviations often replace words for brevity, and 'PP' is one such example. Let's demystify this term and explore what it signifies on a menu.
In its most basic form, 'PP' on a menu generally stands for 'Pernil/Pcion', a popular dish in Caribbean and Latin cuisine.
'Pernil' Explained
Pernil is a classic Puerto Rican dish, consisting of slow-roasted pork shoulder marinated in a blend of garlic, citrus juices, oregano, and other spices. The meat is typically seasoned overnight, then roasted until it's tender and pulled apart easily. The term 'Pernil' comes from the Spanish word 'pernil', which directly translates to 'leg of meat' or 'ham' as it traditionally refers to the pork leg.
However, in modern context, Pernil often refers to the pork shoulder or butt cut, which is more widely available and cooks beautifully for this dish.
What Does 'Pernil' Taste Like?
'Pernil' is known for its rich, garlicky, and slightly citrusy flavor profile. The slow-roasting process renders the fat, leaving the meat exceptionally tender and full of flavor. The crispy skin or 'chicharrón' that forms on the surface is often considered the best part.
_served, often accompanied by rice and beans or piled onto a bed of mashed plantains.
Serving Size and Presentation
When you see 'PP' on a menu, it's usually referring to a specific serving size of Pernil, often quartered, sixth-ed, or even halved. It might be listed as 'PP quarter', 'PP sixth', or 'half PP'. This indicates the portion size, not the cooking method or marinade used.
The dish is typically served swimming in its own delicious juices, often accompanied by rice and beans or piled onto a bed of mashed plantains.
What About 'Piononos'?
In some contexts, 'PP' might also refer to 'Piononos'. Piononos is a fried green banana dish from Panama, consisting of green plantains filled with a savory meat or seafood mixture, then wrapped, coated in beaten eggs, and deep-fried until crispy and golden.
While this dish is delicious, it's less commonly found outside of Panama and Central America, so 'PP' likely refers to Pernil in most cases.
Taste and Textures of Piononos
Piononos balance a range of flavors and textures. The flesh of the green plantains remains slightly firm, contrasting with the soft, savory filling. The fried exterior adds crunch, while the interior remains moist and flavorful.
The filling varies but often includes ingredients like ground beef, chicken, or seafood, mixed with onions, peppers, garlic, and spices.
So, the next time you see 'PP' on a menu, you'll know you're likely in for a flavorful, slow-cooked pork dish. Bon appétit!