Crispy Matambrito with Aji Molido Pumpkin Cream and Red Wine Onions

Name: Crispy Matambrito with Aji Molido Pumpkin Cream and Red Wine Onions
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4
Cuisine: Argentina
Ingredients: 1.75 lb pork skirt steak (matambrito); 1.5 lb pumpkin or butternut squash; 10.5 oz red onions; 3/4 cup red wine; 1/2 cup heavy cream; 1.75 oz grated Sardo cheese; 1/2 cup breadcrumbs; 3 cloves garlic; 1/2 cup loosely packed fresh parsley; 1 tsp dried oregano; 1 tsp aji molido chili flakes; 1 tsp sweet paprika; 1.5 tbsp butter; 3 tbsp olive oil; 1 1/4 tsp salt; 1/2 tsp black pepper; 1/2 cup hot water; 1 tbsp red wine vinegar

An original Argentine-inspired dish: crispy seared pork matambrito served over a silky pumpkin cream scented with aji molido, paired with onions slowly cooked in red wine and oregano. It brings together rustic local flavors, crunchy texture, and comforting depth for a memorable main course.

25 minPrep

60 minCook

85 minTotal

4Servings

High Protein

Ingredients

Adjust servings

800 g pork skirt steak (matambrito) (en a piece or en 2 pieces large)
700 g pumpkin or butternut squash (pelada and diced)
300 g red onions (en pluma fina)
180 ml red wine (preferentemente argentino)
120 ml heavy cream (for the cream of calabaza)
50 g grated Sardo cheese (for terminar)
60 g breadcrumbs (for dar crocante)
12 g garlic (2 cloves chopped and 1 clove grated)
15 g fresh parsley (chopped)
2 g dried oregano (divided)
2 g aji molido chili flakes (or to taste)
2 g sweet paprika (for the matambrito)
20 g butter (for the cream of calabaza)
45 ml olive oil (divided)
8 g salt (or to taste)
2 g black pepper (freshly ground)
120 ml hot water (for ajustar the textura of the cream)
15 ml red wine vinegar (for levantar the cebollas)

Nutrition facts

per serving

645 kcal

Calories

39 g

Protein

21 g

Carbs

42 g

Fat

4 g

Fiber

17 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairySulfites

Instructions

1
Preheat the oven to 220 °C / 425 °F. Pat the pork matambrito dry with paper towels and place it on a board.
2
In a small bowl, mix 1 tablespoon olive oil, the grated garlic clove, half of the dried oregano, sweet paprika, half of the salt, and the black pepper. Rub this mixture all over the pork on both sides.
3
Spread the pumpkin on a baking dish, add 1 tablespoon olive oil, a pinch of salt, and half of the aji molido. Toss well and roast for 30 to 35 minutes at 220 °C / 425 °F, until very tender and lightly caramelized.
4
While the pumpkin roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the red onions, the 2 chopped garlic cloves, the remaining dried oregano, and a pinch of salt. Cook for 8 to 10 minutes, stirring, until the onions soften.
5
Add the red wine and red wine vinegar to the onions. Cook over medium-low heat for 12 to 15 minutes, until the liquid reduces and the onions become glossy and juicy. Keep warm.
6
In a bowl, combine the breadcrumbs with the chopped fresh parsley, grated Sardo cheese, and 1 teaspoon olive oil. Set this crunchy topping aside.
7
Once the pumpkin is ready, transfer it to a saucepan or blender cup. Add the butter, heavy cream, the remaining aji molido, the hot water, and a pinch of salt. Blend until smooth and thick. Keep warm over very low heat.
8
Heat a large oven-safe skillet over medium-high heat. Sear the pork matambrito for 3 minutes per side, until a well-browned crust forms.
9
Remove the skillet from the heat, cover the top of the pork with the breadcrumb, parsley, and Sardo mixture, pressing lightly so it adheres. Transfer to the oven at 220 °C / 425 °F for 10 to 12 minutes, or until the crust is golden and crisp and the pork is cooked through.
10
Let the matambrito rest for 5 minutes. Then slice into portions.
11
Spoon a base of aji molido pumpkin cream onto each plate, place the crispy matambrito on top, and finish with the red wine onions on the side or over the meat.
12
If desired, adjust with an extra pinch of salt and black pepper just before serving.

Chef tips

For the best crisp texture, dry the pork very well before searing and do not move it during the initial browning. The pumpkin cream should be thick enough to support the meat on the plate without spreading too much.

Substitutions

You can replace Sardo cheese with Parmesan or a similar hard cheese. The pumpkin can be kabocha or butternut squash. If you do not use red wine, substitute broth plus an extra teaspoon of vinegar, though the final flavor will change.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon