Pork matambre 'a la pizza' with roast potatoes
Pork matambre – a thin, tender and inexpensive cut from the belly and flank – roasted and topped like a pizza with tomato sauce, mozzarella, olives and oregano, with roast potatoes. It is also cooked on the grill, with lemon, or braised in milk.
- 1 h 05Time
- 26 minHands-on
- 4Portions
- 68 gprotein per portion
- 900kcal per portion
Ingredients for 4 portions
- 1 kgPork matambre, 1–2 pieces
- 2 clovesGarlic, finely chopped
- 1Lemon, juiced
- to tasteSalt
- to tasteBlack pepper
- 250 gCrushed tomatoes
- 2 tspOregano
- 300 gMozzarella, sliced
- 12Green olives
On the side
- 1 kgPotato, in wedges
- 2 tbspRapeseed oil
Method
- Heat the oven to 200 °C. Rub the pork with the garlic, lemon juice, salt and pepper and lay it in a roasting tin.
- Roast the pork for 20 minutes, turn it over and roast for 15 minutes more, until browned and cooked through.
- Meanwhile, peel the potatoes, cut them into wedges and toss them with the oil and salt in a second roasting tin. Put them in the oven next to the pork.
- Mix the crushed tomatoes with half the oregano and a little salt. Spread the sauce over the pork and top with the mozzarella and olives. Sprinkle with the rest of the oregano.
- Return to the oven for 10–12 minutes, until the cheese has melted and is starting to colour and the potatoes are golden and tender.
- Cut the pork into portions and serve with the potatoes.
