Lemon Matambrito with Herb Crust, Pea Purée and Crispy Smashed Potatoes

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Wash the potatoes and cook them whole in salted water for 18 to 22 minutes, until tender but not falling apart. Drain them.

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   2. Meanwhile, pat the pork matambrito dry with paper towels and season it with salt, pepper, the zest of 1 lemon, and 1 tablespoon lemon juice.

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   3. Make the crust by mixing the breadcrumbs, grated cheese, 2 finely chopped garlic cloves, parsley, 2 tablespoons olive oil, a pinch of crushed chili flakes, and a little black pepper in a bowl.

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   4. Heat a large oven-safe skillet or regular skillet over medium-high heat with 1 tablespoon olive oil. Sear the matambrito for 3 to 4 minutes per side until nicely browned.

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   5. Remove the matambrito from the heat, spread the mustard over the top, and press the crust mixture onto it so it adheres well.

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   6. Transfer the matambrito to a baking dish and roast at 220 °C / 425 °F for 20 to 25 minutes, or until cooked through and the crust is golden. Let it rest for 8 minutes before slicing.

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   7. Place the cooked potatoes on an oiled baking tray. Gently smash them with the bottom of a glass. Drizzle with 2 tablespoons olive oil, add 1 grated garlic clove, salt, and pepper, and roast them alongside the matambrito at 220 °C / 425 °F for 25 to 30 minutes, flipping halfway through, until crisp.

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   8. For the purée, cook the peas in boiling salted water for 3 to 4 minutes if frozen, or 2 to 3 minutes if fresh. Drain and reserve a few for garnish if desired.

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   9. Blend the hot peas with the heavy cream, half of the butter, 1 garlic clove lightly sautéed or raw if you prefer a stronger flavor, 1 tablespoon lemon juice, salt, and pepper. Add the stock or water if needed for a silky texture.

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    10. Warm the pea purée over low heat with the remaining butter until creamy and heated through, without boiling.

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    11. Slice the matambrito into portions. Serve each plate with a bed of pea purée, crispy smashed potatoes on the side, and the matambrito on top or beside it. Finish with a few drops of juice from the second lemon and a little extra fresh parsley.