Matambre de Cerdo a la Leche
Pork Flank Slow-Cooked in Milk
Yes, keto as served. About 7g net carbs per serving.
What it is
A classic Uruguayan dish of pork flank slow-cooked until meltingly tender in whole milk, often with bay leaves and garlic. The milk braising creates a rich, creamy sauce that naturally reduces and coats the meat.
Key ingredients
Pork matambre (flank), whole milk, garlic, bay leaves, salt, black pepper, olive oil or lard for searing.
Optional tweaks
None needed. Ensure no flour is used to thicken the sauce.
Watch out for
Rare, but some restaurants might add a small amount of flour as a thickener. Confirm no added root vegetables.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
More on the Uruguayan menuAll 148 Uruguayan dishes ›
