RECETA DE MATAMBRE DE CERDO - GLADYS OLAZAR

pork flank steak

🥗Healthier: chicken breast

💰Cheaper: beef flank steak

Chicken breast is leaner and often less expensive than pork.

green olives

🥗Healthier: capers

💰Cheaper: black olives

Capers provide a similar briny flavor, while black olives are often cheaper.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: cooked chickpeas

Tofu offers a protein alternative, while chickpeas are more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive while still suitable for cooking.

Introduce the dish as matambre de cerdo a la chapa.

Show the pork flank steak and emphasize not to remove all the fat.

Discuss the importance of seasoning the meat with herbs, suggesting dried herbs if fresh ones are not available.

Mention marinating the meat for about 10-15 minutes outside the refrigerator to avoid cooling it down too much.

Massage the marinade into the pork to help the flavors penetrate.

Cook the pork on a chapa (griddle) over medium heat, ensuring it is well-cooked.

Prepare a topping with mozzarella and blue cheese, which will be added later.

Show the preparation of a syrup with equal parts sugar and water, adding saffron for flavor.

Demonstrate how to cook pears in the syrup until tender, mentioning the addition of lemon zest and juice for flavor.

Once the pork is nearly cooked, add the cheese on top to melt, using a flipped plate to trap heat if necessary.

Serve the dish with the cooked pears and vegetables, emphasizing the combination of sweet and savory flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary