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Active Fire Time: 10 minutes Total Time: 20 minutes
Rose meat, also known as pork malaya, is a thin and elongated cut that comes from the area near the rib section. It is characterized by its balance between lean meat and a thin layer of fat, which gives it a juicy texture and intense flavor when cooked. This cut is popular in various Latin American cuisines. For example, in Argentina, it is called matambre and is typically separated from the ribs, making it a popular choice for grilling. In Chile, however, the ribs usually come with the malaya attached.
This recipe presents a surprising way to cook with this cut: Rose Meat Pizza. Using the Baker Mode, the malaya will turn into a crispy, golden base, on which we will build the pizza with slow-roasted tomatoes previously prepared in our H1. Perfect for those looking to step away from traditional flavors and try a pizza with character, this recipe is a flavor explosion that fuses the best of grilling with the pleasure of a great pizza. This recipe is great for those on Keto and low-carb diets.
It may be hard to find this cut of meat at your local grocery store, so we suggest visiting your local butcher or ordering this cut from Wild Forks.
Fire up the H1 and get ready to enjoy this unique delight!
Ingredients
Serves 4+
2.2 lb rose meat
14 oz (400 g) mozzarella cheese
8.8 oz (250 g) tomato sauce
5.2 oz (150 g) olives
1 red onion
8.8 oz cherry tomatoes
olive oil
fresh thyme
Sauce:
half red bell pepper
3 tablespoons white vinegar
Juice from 1 lemon
oregano (¼ of the amount of parsley)
parsley
fresh ground pepper
salt
olive oil
1 garlic clove
Supplies:
2.2 - 3.3 lb hardwood lump charcoal
High-Temperature Gloves
Apple or plum wood chunks
Medium cast-iron skillet
Preparation
Step 1:
Fire up the Keveri H1 in Baker mode at 482°F, following the instructions in the owner´s manual.
Step 2:
In a medium cast-iron skillet, add the cherry tomatoes, garlic, olive oil, thyme, and salt. Place it in the H1 on the top rack position to confit, and leave it for approximately 15 minutes.
Step 3:
While the tomatoes are confiting, season the Rose meat with salt and pepper on both sides.
Step 4:
Make the sauce: finely chop the parsley and oregano. Dice the red bell pepper into small cubes. In a bowl, combine the previously mentioned ingredients, then add salt, pepper, the oil from the confit, and vinegar. Mix well to integrate and set aside.
Step 5:
Take the rose meat and place it on the top rack position of the H1 for about 5 minutes. After that time, remove it from the H1 and, on the seared side, begin assembling the pizza. Add tomato sauce, cheese, the confit tomatoes, and thinly sliced red onion. Carefully return it to the H1 and place it on the bottom rack position for approximately 2.5 minutes, until the cheese has melted.
Step 6:
Once the cheese has melted, remove the pizza from the H1, add the olives and the sauce. Enjoy!
Cook's Notes:
This recipe is a great appetizer option while you’re preparing the main dish and your guests are getting hungry. You can mix it up with different toppings to create a delicious pizza!
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Check the full recipe video here
