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Bondiola a la Parrilla

Serves 4 Entree gluten-free, dairy-free, meat

Bondiola a la Parrilla

Bondiola a la Parrilla is a cherished asado choice, especially when the table yearns for pork. This dish hails from the heart of Argentine grilling traditions, where the marbled pork collar takes center stage. Often found sizzling on the parrilla during long weekend gatherings, bondiola offers a succulent alternative to the usual beef cuts, making it a beloved staple in barbecues across the country.

The pork collar, with its rich marbling, transforms into a tender, juicy delight as it grills, the fat rendering to a glossy finish. Each thick slice promises a savory bite, perfectly enhanced with a sprinkle of coarse salt and a side of chimichurri. The simplicity of its preparation lets the natural flavors shine, making it a must-have for any authentic Argentine asado.

Ingredients

  • 1 kg (2.2 lb)pork collar (bondiola)
  • to tastecoarse salt
  • chimichurri — to serve

Method

  1. Generously sprinkle coarse salt over the entire surface of the 1 kg (2.2 lb) pork collar (bondiola). Make sure to cover all sides, as this will help to enhance the flavor and create a delicious crust when grilled.
  2. Preheat your grill to medium heat. Place the salted bondiola on the grill, fat side down first. Allow it to cook for about 10 minutes on this side, turning occasionally to ensure even cooking. The fat should begin to render and become crisp, while the meat takes on a golden-brown color.
  3. Continue grilling the bondiola, turning it every 5-7 minutes. This will ensure that the meat cooks evenly and the fat continues to render properly. The bondiola is done when the internal temperature reaches 70°C (160°F) and the outside is beautifully caramelized, with the fat glistening.
  4. Remove the bondiola from the grill and let it rest on a cutting board for 10 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring it remains moist and flavorful.
  5. After resting, slice the bondiola into thick slices, about 1.5 cm (0.6 inches) each. The meat should be tender and juicy, with a slight pink hue in the center.
  6. Serve the sliced bondiola with chimichurri on the side at the table. This traditional Argentinian sauce will add a fresh, tangy flavor that complements the rich, savory pork.
  7. Accompany the bondiola with a fresh salad to balance the richness of the meat. This creates a complete and satisfying meal, perfect for sharing with family and friends.