Crispy lemon matambrito with warm butter bean cream and mild chili onions

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   Pat the pork matambrito dry with paper towels. Rub it with lemon zest, half of the lemon juice, 1 grated garlic clove, 1 tablespoon olive oil, half of the dried oregano, half of the mild chili flakes, the sweet paprika, 1 teaspoon salt, and the black pepper. Let it rest for 15 minutes.

3. 3

   Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion, a pinch of salt, the remaining mild chili flakes, and the sugar. Cook for 12 to 15 minutes, stirring, until soft and lightly golden. Add the white wine vinegar, cook for 1 more minute, and set aside.

4. 4

   In a saucepan, melt the butter with 1 tablespoon of olive oil over medium heat. Add the 2 chopped garlic cloves and cook for 30 seconds without browning. Add the cooked butter beans and the hot vegetable broth. Cook for 5 minutes.

5. 5

   Blend or mash the butter beans with the heavy cream until thick and smooth. Adjust with salt, the remaining dried oregano, and a few drops of the remaining lemon juice. Keep warm over very low heat.

6. 6

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

7. 7

   Transfer the skillet to the oven and cook the matambrito for 12 to 18 minutes at 220 °C / 425 °F, depending on thickness, until fully cooked and crisp around the edges.

8. 8

   Remove from the oven and let rest for 5 minutes. Slice the matambrito into portions if cooked as one whole piece.

9. 9

   Serve a base of warm butter bean cream, place the crispy matambrito on top, and finish with the mild chili onions, fresh parsley, and the rest of the lemon juice drizzled over everything.