Matajibaro, an emblematic dish from Camagüey, cherished for generations. Prepared with cassava, pork, sofrito sauce, 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.
Authentic flavors merge in every bite, transporting those who taste it to landscapes full of culture and tradition.
A culinary experience that connects with the soul and the senses, creating unforgettable moments at the table.
Matajibaro
Ingredients
1 kilogram of Green vianda banana
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 prepare the clean pork with the pork belly or fat.
Step 2 : Then, proceed to cut the pork and pork belly into medium julienne slices.
Step 3 : Next, peel and cut the bananas to make tostones or chatinos, as well as peel and finely chop the garlic.
Step 4 : In a large skillet, start by sautéing the meat and then the pork belly.
Step 5 : Meanwhile, fry the bananas in chatino form, which are ground with the coarse disc or mashed in a mortar.
Step 6 : Separately, sauté the garlic in the pork fat until golden brown.
Step 7 : Once the garlic is ready, remove from heat and add the ground or mashed banana, fried masses, and pork belly.
Step 8 : Season with salt and pepper to taste, and continue cooking, stirring constantly to prevent sticking.
