World Beer Day: smoked pork matambrito recipe on pizza

World Beer Day: smoked pork matambrito recipe on pizza

Ingredients (makes two servings)

Pork butt, 600 gr

for the ruby

Peppercorns, 30 gr

Grill salt, 50 gr

Garlic powder, 10 g

Rosemary (processed), 15 gr

Mustard, 10 gr (for the rub to adhere)

Black beer, 100 ml

for the armed

Pork butt, 300 gr

Sweet tomato sauce, 100 cc

Mozzarella cheese, 270 g

Oregano, 1 g

Preparation

Preheat smoker to 120° temperature. For smoking, red quebracho wood can be used. This wood will allow to maintain the ember and temperature of the smoker. White espinillo wood can also be used as it provides good flavor and aroma.

Then, clean the matambre, removing excess fat. Clean until no grease remains. Cover the matambre with mustard so that the rub adheres. Then, from a good height, spray the rub so that there is an even layer, starting from the bottom, including the sides and the top. Leave to marinate for about 12 hours in the chamber so that the seasonings are integrated into the meat and the flavor is even.

Check that the temperature of the smoker is stable and introduce the matambre. Let cook for two to three hours, then spray with dark beer every 30 minutes, making the meat keep moisture. Then, remove the matambre from the smoker, add the rest of the black beer and wrap it with aluminum foil.

Then braise for an hour or until it reaches an internal temperature of 100°. In the same smoker, increase the smoker temperature to 200° and insert the lid to finish cooking. Once this process has elapsed, remove the meat from the smoked meat and allow it to cool until it reaches room temperature, and then portion and vacuum pack.

of the armed

Preheat the oven to a temperature of 150°. Then, on a plate, place the matambre with the sauce and mozzarella cheese. Put in the oven and cook for about 15 minutes. Once this time has elapsed, remove from the oven and serve.

Tip: in the restaurant, the smoking process lasts two hours or until it reaches an internal temperature of 70°.

Beer barrels

Freepik

Blossom Rest

MARTINEZ

Edison 10

Monday to Sunday: 8 to 1

OLIVES

Av. Maipú 2501

Monday to Sunday: 8 to 1

SAN ISIDRO

Av. Libertador 16246

Monday to Sunday: 8 to 1

SAN FERNANDO

Constitution 1002

Monday to Sunday: 8 to 1

Chef Alexander Reyman.