GRILLED MATAMBRE DE CERDO (Pork Flank/Pork Belly)

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In yet another exciting session, shared with friends, we will grill a Zesty Matambre de Cerdo, also known as pork flank or pork belly, along with a rack of ribs (costillar de asado), sausages, kabocha, and provolone cheese.
For this grilling session, we used the "book" method to grill the Matambre de cerdo (Pork Flank / Pork Belly). This is very similar to what we did when we grilled "Matambre a la pizza."
• Grilling The Argentine...
Step-by-Step Guide to Grilling a Matambre de Cerdo the Argentine Way!
Step 1:
Start your fire nd heat the grill
Step 2:
While the grill is heating up, clean your matambre of any excess fat or membrane. (Top tip: to gauge the temperate of your grill, make sure you can hold your hand over the grill height for at least 8-10 seconds without it burning)
Step 3:
Squeeze lemon juice over all your matambre and add salted and cracked pepper.
Step 4:
Fold the matambre en half, with the fatty/membrane side on the inside of the "book."
Step 5:
Place each side on the grill for around 20 minutes.
Step 6:
Once grilled on both sides, it's time to open the the folds and let the matambre grill on the membrane side for another 20 minutes.
Step 7:
Take it off the grill, add more lemon and enjoy!
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