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Matambre de Cerdo

Serves 6 Entree gluten-free, dairy-free, meat

Matambre de Cerdo

Matambre de cerdo, a cherished cut of pork flank, takes center stage at Argentinian celebrations, offering an affordable yet festive alternative to the more famous beef matambre. This dish is a staple at weekend asados, where families and friends gather to enjoy the smoky flavors of grilled meats. The pork's rich marbling ensures a juicy bite, making it a crowd-pleaser at any gathering.

Seasoned with a robust mix of garlic and oregano, matambre de cerdo delivers a savory punch that complements its tender texture. The aromatic rub infuses the pork with herbal notes, while the grill or oven adds a subtle char, enhancing its natural flavor. Serve it sliced alongside a fresh salad or chimichurri to complete the Argentinian experience.

Ingredients

  • 1.2 kg (2.6 lb)pork flank (matambre de cerdo)
  • 4garlic cloves
  • 1 tbsporegano
  • to tastesalt and pepper

Method

  1. Begin by preparing the pork flank, which is 1.2 kg (2.6 lb) in weight. Peel and finely mince 4 garlic cloves. In a small bowl, combine the minced garlic with 1 tablespoon of oregano, and season generously with salt and pepper to taste. Rub this mixture thoroughly over the entire surface of the pork, ensuring even coverage to infuse the meat with flavor.
  2. Preheat your grill or oven to a high temperature, around 200°C (392°F). If using a grill, set it up for indirect cooking by placing the coals on one side. Place the seasoned pork flank on the grill or a roasting pan if using the oven. Cook the pork until it is cooked through and the edges are crisp, which will take about 50 minutes. Look for a golden-brown crust forming on the outside, and the meat should feel firm to the touch.
  3. Once the pork is cooked, remove it from the heat source. Let it rest on a cutting board for 10 minutes. This resting period allows the juices to redistribute within the meat, ensuring it remains moist and flavorful when sliced.
  4. After resting, use a sharp knife to slice the pork flank across the grain. This technique helps to tenderize the meat, making it easier to chew and enhancing its texture.
  5. Serve the sliced matambre de cerdo with a fresh salad and crusty bread. This combination complements the rich flavors of the pork and provides a balanced meal.