Pork Matambre with Scallions and Spanish-Style Potatoes

Ingredients

• 500 g Pork matambre (Partially trimmed; retain enough fat so it browns without drying out.)
• 2 Scallions (Chopped; use both the white and green parts.)
• 200 ml Heavy cream (Heat only; avoid boiling or allowing many bubbles to form.)
• 2 Potatoes (Cut into medium-thick slices; do not rinse or soak.)
• Oil for frying the potatoes (Enough to cook the potatoes over medium heat; approximately 30 g will be absorbed.)
• Salt (To taste.)

Steps

1. 1

   Cut the potatoes into medium-thick slices, approximately 5 mm to 1 cm thick. Do not rinse or soak them; the starch will help them brown.

2. 2

   Heat enough oil in a large skillet over medium heat. Add the potatoes directly to the oil, spreading them out as much as possible.

3. 3

   Cook the potatoes over medium heat, moving them occasionally so they do not stick and brown evenly. They are ready when tender inside and crisp and golden outside, approximately after 15 to 20 minutes. Remove them and season with salt.

4. 4

   While the potatoes are cooking, trim only the excess fat from the pork matambre, leaving enough fat to help it brown. Season it with salt.

5. 5

   Place the matambre in a cold skillet without preheating it. Turn the heat to medium-low and let the meat cook slowly as it releases its own fat.

6. 6

   Brown the matambre on both sides, adjusting the heat so it cooks and takes on color without burning the fat. It should be well browned on the outside and completely cooked in the center.

7. 7

   Add the chopped scallions over the meat and the skillet fat. Cook them with the pork until softened and fragrant, approximately 2 to 4 minutes.

8. 8

   Pour the heavy cream into the skillet. Warm it gently without letting it boil or allowing many bubbles to form; it should simply be hot and lightly combined with the scallions and the meat juices.

9. 9

   Taste and adjust the salt. Serve the matambre with the creamy scallion sauce and accompany it with the crisp Spanish-style potatoes.

Notes

The original recipe specifies cooking the matambre in a cold skillet over medium-low heat so it browns while releasing its fat. The cream should only be gently warmed, not boiled. The potatoes are cooked directly without soaking or rinsing, and should be moved occasionally to prevent them from sticking.

Nutrition per serving

• main course
• Argentine cuisine
• pork
• potatoes
• skillet
• fried
• creamy
• comfort food