Bondiola a la Parrilla
A traditional Argentine grilled boneless pork shoulder, seasoned simply with salt, pepper, and garlic, then seared over high heat until the crust is dark and smoky. Tender, juicy, and authentically delicious.
- Total time
- 25 min
- Servings
- 2
- Calories
- 382
- Protein
- 42g
Ingredients
- 1.25 lb boneless pork shoulder (bondiola)
- 4 cloves garlic cloves
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 2 tbsp fresh parsley (optional garnish)
Instructions
- 1
Pat the bondiola dry with paper towels, pressing firmly all over the surface until no moisture remains. This helps the meat develop a dark, crispy crust when seared.
- 2
Mince the garlic until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.
- 3
Sprinkle the salt and black pepper evenly over all sides of the bondiola, covering the entire surface with your fingers.
- 4
Rub the minced garlic all over the meat, pressing it gently into the surface so it sticks.
- 5
Place a cast iron skillet or grill pan over high heat and wait until it is smoking hot — about 3 minutes. You should see wisps of smoke rising from the surface.
- 6
Pour the olive oil into the hot pan and immediately place the bondiola in the center. Do not move it for 4 minutes until a dark brown crust forms on the bottom.
- 7
Flip the bondiola carefully using tongs and sear the second side for 4 minutes without moving it, until that side also develops a dark, mahogany-colored crust.
- 8
Reduce the heat to medium and sear the remaining two thin edges of the bondiola, turning with tongs, for 1 minute on each side until lightly browned.
- 9
Transfer the bondiola to a cutting board and rest for 5 minutes — this allows the juices to redistribute, keeping the meat tender and juicy when sliced.
- 10
Slice the bondiola against the grain (perpendicular to the direction the muscle fibers run) into 0.5-inch-thick slices using a sharp knife, cutting straight down through the meat.
- 11
Arrange the slices on a serving platter, overlapping them slightly. Scatter fresh parsley over the top if desired and serve immediately while still warm.
Tools you’ll need
- 12-inch cast iron skillet or grill pan
- paper towels
- sharp chef's knife
- cutting board
- tongs
- serving platter
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