Update: Matambre de Cerdo Roast

Well, the Matambre de Cerdo Roast came out quite nice, the meat was really succulent and the vegetables were delicious.

You lika da juice?

I cooked it in a pan with vegetables for about an hour and a half, adding only paprika, parsley, salt, pepper, and white wine.

Mario Says: I lika da juice!

I think I’ll try it again sometime soon, but I’d like to either salt crust the pork, or add some hot peppers and fresh pineapple to the mix.

The pig is a magical animal.

The vegetables really turned out wonderful, the fat from the pig really mixed well with the white wine and made a delicious juice, which really soaked into the vegetables, giving them a lot of extra flavor.  Though the arsonist in me would really love to see this sucker cook over hot coals, I think the smokey flavor would really go well with the panceta and prunes.  Gloria is a genius!

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