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Home Cooking

Little known cut of pork

PanamEric | Feb 4, 202010:01 AM     13

I saw a post that I can't find now that was asking about a new pork recipe.

What I am posting about is not really a new recipe so much as a new cut, at least for the folks of Montreal and I assume Canada in general and probably a good portion of the US as well.
I came across this cut years ago in Uruguay and Argentina but did not really know what it was until I came across it again in Colombia last year. Since then I make sure to get it a couple times a month.

The cut is called Matambre which translates from Spanish as Hunger Killer...(also called Matambrito, Matambrillo depending on the country)

It's the meat between the ribs and the leather. Deliciously intertwined layers of meat and fat. It comes out just amazing grilled on charcoal on a medium fire so it slowly gets golden brown. It has to be crisscrossed with shallow cuts on both sides so it does not curl up while cooking.
It is just a gorgeous piece of meat somewhat reminiscent of unsliced bacon.

It will surely require a special order from your butcher but it well worth it.

Those pork lovers who want to try it out here's a somewhat spicy recipe that works really well on it try.
Equal parts of:
Fish Sauce
Sambal Olek (Chili paste)
Sesame Oil (First 3 you can get at any Chinese grocery)
Fresh Lime Juice
Brown Sugar
couple cloves of garlic.

Its of Thai influence (not Latin) but really works well with it.

Process everything with an immersion blender and paint the meat every time you turn it over. Turn frequently so it does not burn. Easier to keep from burning on indirect heat about 300-325F

A sprinkle of salt and let rest a few minutes and enjoy...

Its also very nice just with salt and pepper...for those who prefer the natural flavors.

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