Comments on: Matambre De Cerdo – Pork Flank Steak

By: Asado Argentina

Asado Argentina — Fri, 23 Sep 2011 22:16:06 +0000

Great to hear thanks!

By: Esteban

Esteban — Thu, 22 Sep 2011 00:29:31 +0000

The best recipe for this type of meat is “Matambre de cerdo a la leche” wow it’s flavour it’s godddddddlike.

By: » Week 7: Argentina United Noshes

» Week 7: Argentina United Noshes — Mon, 12 Sep 2011 03:17:03 +0000

[...] was looking for matambre de cerdo, (matambre = “mata hambre” or hunger-killer) translated as pork flank steak, but this [...]

By: Marcos Giraldi

Marcos Giraldi — Thu, 19 Mar 2009 16:57:22 +0000

Hola, me encanta su sitio, muchas gracias!
Mi pregunta es que yo aveces quiero hacer asados al palo, pero no se que carne comprar. Todos los lugares latinos que hay aca donde vivo son negocios Mexicanos. Como se dice, en Ingles o en “Mexicano” el nombre de la mejor carne para un asado al palo? Muchas gracias!

By: Mark

Mark — Tue, 27 Jan 2009 20:13:09 +0000

Muchas gracias! I will let you know how the slow cooking goes. Luckily we do have a Carrefour only 4 blocks from me and yes the occasionally have Hunts here but never found bullseye. I will go online for recipes as well. Now if I could only get my building to allow a small parrilla on my balcony I would be all set! thanks again!

By: Asado Argentina

Asado Argentina — Tue, 27 Jan 2009 15:14:34 +0000

@Mark Thanks!

No slow cooker here–though I do want one–just a smoker so that’s the only route I go. (bondiola ahumada) Just search for pork shoulder/boston butt slow cooker/crock pot recipes. Bondiola is pretty much the Boston butt cut and with a slow cooker should make great pulled pork sandwiches.

Carrefour carries Hunt’s and Bulls-Eye brand sauces. I mean they carry them at the stores way down here so I’m sure they have them up there. If not, there are a ton of great recipes online. If you have a hard time finding molasses and brown sugar just pop into a dietetica store.

By: Mark

Mark — Tue, 27 Jan 2009 03:45:41 +0000

GREAT website. It truly can be confusing trying to “convert” US cuts of meat to Argentina cuts and your site is of enormous help. I have a couple questions. (1) I live in an apt. in Rosario and BBQ is almost out of the question. Have you tried the Bondiola in a slow cooker to get pulled pork for sandwiches? Any ideas? (2) Any stores that you are aware of that sell US style BBQ sauce, it is very difficult to find here in Rosario. Thanks again, love the site.

By: David

David — Sun, 24 Aug 2008 17:38:38 +0000

I have not been able to get ANY butcher to get me this in the USA… any ideas where I can get it? thanks.

By: Erica80

Erica80 — Thu, 17 Apr 2008 14:04:37 +0000

that looks delicious…I’d love to make a sandwich out of that!

By: Asado Argentina

Asado Argentina — Fri, 11 Jan 2008 11:51:42 +0000

Nah, if you have the time, give it a try. It is seriously hard to screw up. I learned that recently when people commented to me on leaving it in the smoker as long as it takes until the internal temp reached a certain point for pulled pork. Even when I had to finish the first attempt in the oven with foil, it still came out good.