Jump to content

Matambre De Cerdo

Recommended Posts

Ok, so I was going to do Lomo Saltado for my challenge cook.  Weather wasn't playing nice and I wasn't feeling super adventurous - so I ended up doing that inside this past weekend.  It was pretty good, but was disappointed I didn't get my challenge cook knocked out.  Been a long haul at work lately... especially the past couple of days.  Checked with someone who I used to work with, but now lives in Ecuador when I was winding down for the day tonight.  Asked if he had any ideas for me for something easy and fast that I could knock out this evening.  Many recipes I found had multiple ingreadients and steps and I just wasn't up to it....


He shared with me an interesting link - which was good since I wasn't following him so well with what he was saying... something about impregnating something... lol.


Matambre De Cerdo - Pork Flank Steak - very simply prepared with salt and lemon juice.  I gathered from what he was saying that I needed to marinate (impregnate) the meat and let the lemon juice "cook" it a bit.  I couldn't find pork flank steak, so I ended up butterflying a pork loin.... not the same - I know.... but I tried.


So here we go....


After prepping the pork (trim, butterly and a little lemon juice treatment):




Crosshatched and starting to "cook" a bit:




Junior fired up out the back garage door -  pretty breezy out:




And we're on:




Marked and flipped:




Turned once more:




And sliced up:




Plated with a kale salad:






The crispy bits were to die for.  It was spectacular!  A pretty good ending to a rough month.  




Link to comment
Share on other sites

9 hours ago, Billy Grills said:

That looks delicious!!

A simple but hearty, tasty meal.

It's on my list to try :)



I would definitely go with a pork flank if you can find one.  I'm sure that would have been even better....   I probably wouldn't have crosshatched so deep as well if I had the flank, but my butterflied loin ended up a bit thicker than expected...

Link to comment
Share on other sites

41 minutes ago, Tarheel said:

Pork flank steak = pork belly, right?

Not sure. The picture he had looked just like a beef flank steak but it was pork. Maybe that’s what a belly looks like when you trim the fat?  In any case, I don’t think I’ve ever seen one in the store labeled as a pork flank steak. 

Link to comment
Share on other sites

7 hours ago, Mironccr345 said:

Man that looks good. What kind of grill grate are you using on that Akorn Jr? 


I ordered the grate from Michael's Custom Grill Works.  I just e-mailed him to get the ball rolling.  I went with the 1/4" spacing and I'm not sure if I had an option on the diameter of the material as well or not - but I feel like I did and went with the heavier one.  Also, I asked him for the J Hook and I'm extremely glad I did because that makes it way easier to maneuver.  It wasn't cheap, but it is super heavy and extremely nice and I don't have to worry about burning the seasoning off the cast iron... 

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


  • Create New...