The Matajibaro, an emblematic dish from Camagüey, has been appreciated by generations. Made with yuca, pork, sautéed salsa, and spices, its authentic flavor makes it a delight that endures in the culinary traditions of the province.
The Matajibaro recipe is a delicious and traditional combination of local ingredients that evoke childhood memories.
The authentic flavors merge in every bite, transporting those who taste it to landscapes full of culture and tradition.
An culinary experience that connects with the soul and senses, creating unforgettable moments at the table.
Matajibaro
Ingredients
1 kilogram of Green plantain
180 grams of Pork belly
110 grams of Pork leg
180 grams of Lard
1 Garlic clove
Ground pepper
1 pinch of Salt
Preparation
Step 1 : For the recipe, first, the clean pork meat should be arranged together with the pork belly or fat.
Step 2 : Then, proceed to cut the pork and the belly into medium julienne strips.
Step 3 : Next, peel and cut the plantains into tostones or chatinos, as well as peel the garlic and chop it finely.
Step 4 : In a large skillet, start by sautéing the pork and then the pork belly.
Step 5 : Meanwhile, fry the plantains as chatino, which are then blended with the coarse disc or crushed in a mortar.
Step 6 : Separately, sauté the garlic in pork fat until golden.
Step 7 : Once the garlic is ready, remove from heat and add the ground or mashed plantains, the fried masa, and the pork belly.
Step 8 : Season with salt and pepper to taste, continue cooking, and stir constantly to prevent sticking.
Preparation (simple version)
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