Grilled Pork Matambrito with Paprika Corn Cream and Warm Zucchini Mint Salad

Instructions

1. 1

   1. Trim any thick excess fat from the pork matambrito and pat it dry. Season it with 1 tablespoon olive oil, half of the chopped garlic, 1 teaspoon sweet paprika, dried oregano, crushed red pepper if using, 1 teaspoon salt, black pepper, and the zest of half a lemon. Let it rest for 15 minutes in a cool spot.

2. 2

   2. Meanwhile, make the corn cream. In a skillet or saucepan, melt the butter with 1 tablespoon olive oil over medium heat. Add half of the red onion and cook for 3 to 4 minutes until softened. Stir in the remaining half of the chopped garlic and cook for 30 seconds.

3. 3

   3. Add the corn kernels, vegetable broth, heavy cream, the remaining 1 teaspoon sweet paprika, 1/4 teaspoon salt, and a little black pepper. Cook over medium heat for 8 to 10 minutes, stirring, until the corn is tender and the mixture slightly thickened.

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   4. Transfer the corn mixture to a blender, or use an immersion blender, and process until you get a rustic yet smooth cream. Return it to the pan, add the grated sardo cheese, and cook 1 to 2 minutes more over low heat until combined. Keep warm.

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   5. Heat a grill, griddle, or grill pan over medium-high heat. If using the oven to finish cooking, preheat it to 400 °F / 200 °C. Cook the matambrito for 5 to 6 minutes on the first side and 4 to 5 minutes on the second side, until nicely browned. If the piece is very thick, transfer it to the oven for 6 to 8 more minutes at 400 °F / 200 °C until cooked through but still juicy. Remove and rest for 5 minutes.

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   6. For the warm salad, heat the remaining tablespoon of olive oil in a large skillet. Add the zucchini and sauté for 4 minutes. Add the remaining red onion and cook 2 to 3 minutes more, aiming for vegetables that are tender but still firm.

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   7. Turn off the heat and add the lemon juice, fresh mint, fresh parsley, a pinch of salt, and black pepper to the zucchini. Toss well so the salad becomes aromatic and warm.

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   8. Slice the pork matambrito into strips or portions. Serve a base of paprika corn cream, arrange the meat on top, and add the warm zucchini mint salad on the side. Finish with extra black pepper if desired.